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Dessert

Preserved Cherries

A method for preserving tart cherries in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Cherries

Ingredients

Directions

Prepare the syrup

  1. Wash, stem, and pit the tart cherries.

  2. Save the juice and place it in a preserving kettle with an equal weight of sugar.

  3. Dissolve the sugar over low heat.

Cook and jar

  1. Add the cherries and boil until the juice thickens.

  2. Transfer to glasses or sealed jars.

  3. For more syrup, cover the cherries with sugar for 1-2 hours before cooking.

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

Tart cherries
Provide the fruit, tartness, and body that the syrup surrounds and carries.
Sugar
Draws water out of the fruit and thickens the juice, adding sweetness that helps preserve it.

The step that matters

Boil until the juice thickens. Water must evaporate so the sugar concentration rises enough for the syrup to thicken and resist spoilage. Stopping too early leaves a thin syrup that spoils more easily, while boiling too long makes it overly thick and 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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