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Dessert

Cherry Preserves

A sweet preserve made by boiling sour cherries with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cherry Preserves

Ingredients

Directions

Prepare the cherries

  1. Stone the cherries.

  2. Sprinkle half of the sugar over the cherries.

  3. Let the cherries stand for about 1 hour.

  4. Pour the cherries into a preserving kettle.

Cook the syrup and cherries

  1. Boil slowly for 10 minutes.

  2. Skim out the cherries.

  3. Add the remaining sugar to the syrup. Boil and skim.

  4. Pour over the cherries.

  5. The next day, drain off the syrup. Boil and skim.

  6. Add the cherries. Boil for 20 minutes.

  7. Seal in small jars.

Recipe from a historical cookbook (Internet Archive).

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

Sour cherries
Provide the fruit, which softens and releases juice as it cooks into preserves.
Sugar
Draws moisture out of the fruit and forms the syrup, and helps the preserves set and keep.

The step that matters

Boil for 20 minutes after adding the cherries. Sugar must be dissolved and the syrup boiled enough to thicken and reach a set. Too little cooking leaves the preserves runny and more prone to spoiling.

“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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