Cherry Preserve
Ingredients
Directions
Prepare the cherries
Cut off the stalks from the cherries, leaving a small end.
Make the syrup
In a pot, combine sugar and water, and heat until boiling.
Skim off any foam and reduce to a syrup.
Cook and set
Add the cherries to the syrup and boil on low heat until they begin to shrivel.
Remove the cherries and place them in an earthenware basin.
Boil the syrup until it thickens into a jelly, then pour it separately.
Once cooled, combine the cherries and jelly in glasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit that forms the body of the preserve and its flavor.
- Sugar
- Sweetens the preserve and, once boiled, thickens the syrup into a jelly.
- Water
- Dissolves the sugar to form the syrup before it is reduced.
The step that matters
Boiling the syrup until it thickens into a jelly. Sugar concentrates as water evaporates, and the syrup sets as it cools. If it is boiled too little, it stays runny; too long, it may turn stiff or sugary.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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