Cherry Preserves
Ingredients
Directions
Prepare the cherries
Wash the cherries.
Pick the cherries.
Stone the cherries, saving the juice.
Make the syrup and stew
Boil the cherry juice and sugar together to form a thick syrup.
Add half of the cherries to the syrup and stew until nearly done.
Remove the cherries with a slotted spoon.
Place the cherries on dishes.
Add the remaining cherries to the syrup and stew until done.
Remove the cherries with a slotted spoon.
Place the cherries on dishes again.
Continue to boil the syrup gently.
Finish and jar
Return the cherries to the syrup.
Boil for a short time.
Pour the mixture into a large bowl to cool.
Transfer the mixture to glass jars.
Cover the jars tightly.
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, which softens and holds its shape during stewing in the syrup.
- Sugar
- Thickens the cherry juice into a syrup and preserves the fruit through its sweetness.
The step that matters
Boil the cherry juice and sugar to a thick syrup. Sugar must dissolve fully and the syrup must reach a thick consistency before the cherries go in. Sugar concentration is what preserves the fruit, so a syrup that is too thin may spoil the preserves.
“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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