Cherry Preserves
Ingredients
Directions
Prepare
Wash, pick, and stone the cherries, saving the juice.
Make the preserves
In a pot, boil the cherry juice and sugar to create a thick syrup.
Add half of the cherries to the syrup and stew until nearly done.
Remove the cherries with a slotted spoon and place them on dishes.
Add the remaining cherries to the syrup and stew until done.
Remove and place on dishes again.
Meanwhile, boil the syrup gently.
Cool and jar
Once the cherries are cool, return them to the syrup and boil for a short time.
Pour the mixture into a large bowl to cool.
Transfer to glass jars and cover 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 flavor and the pieces that give the preserves their body.
- Sugar
- Sweetens the fruit, thickens the syrup, and helps preserve the cherries by binding water.
The step that matters
Stewing the cherries in two batches. Stewing all the cherries at once can overcook some while others are underdone. Removing the first batch early keeps the fruit whole, and the syrup must stay gently boiling so it thickens without scorching.
“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.
More cherry preserves recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.