Cherry Paste
Ingredients
Directions
Prepare the cherries
Remove the stalks from the cherries.
Press the cherries through a fine sieve to remove the stones.
Place the cherry pulp in a preserving pan and boil for a short time, stirring well.
Press the pulp through a sieve again.
Make the preserve
Weigh the pulp and use the same weight of loaf sugar, clarifying it.
Boil the sugar to the 'Feather' stage.
Mix the cherry paste thoroughly with the sugar and boil again.
Pour the mixture onto tin plates or into molds and dry in the stove.
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 pulp that gives the preserve its flavour and body.
- Loaf sugar
- Sweetens the preserve and, when boiled down, helps it set and keep.
The step that matters
Boiling the sugar to the 'Feather' stage. Sugar must reach the correct concentration to set firmly and keep well. Boiling too little leaves the preserve soft and watery, while boiling too far makes it hard and grainy.
“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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