Peeserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
For every pound of cherries, measure out ¾ pound of sugar.
Dissolve the sugar in 1 pint of water.
Cook
Add the cherries to the sugar solution.
Boil the mixture rapidly for 30 minutes until it begins to thicken.
Pot and seal
Once thickened, transfer to pots and cover with brandied paper, then seal 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 bulk that the sugar syrup preserves and thickens around.
- Sugar
- Draws water out of the fruit and, as it concentrates, helps preserve it and sets the syrup.
The step that matters
Boil rapidly until the mixture begins to thicken. As water evaporates, the sugar concentration rises, and this concentrated syrup is what helps preserve the cherries. Stop once it thickens, as the record directs, so the syrup does not become too stiff or sticky.
“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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