To Preserve Cherries
Ingredients
Directions
Make the syrup
In a saucepan, combine sugar and water to make a syrup.
Add the stoned cherries and boil gently until the sugar dissolves.
Cook the cherries
Increase the heat and boil rapidly, skimming off any foam.
Remove the cherries from the heat 2-3 times, shaking them gently each time.
Continue boiling until the cherries are a good color and the syrup thickens.
Pot and seal
Transfer the cherries to pots or bottles and let them cool before sealing.
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 that is cooked and preserved in the syrup.
- Sugar
- Sweetens the fruit and, at this concentration, helps preserve it by drawing out water.
- Water
- Dissolves the sugar to form the syrup the cherries cook in.
The step that matters
Continue boiling until the cherries are a good color and the syrup thickens. Cooking long enough lets the syrup reach a concentration that thickens it and helps preserve the fruit, while stopping too early leaves it thin and less stable. Judge by colour and consistency rather than time alone.
“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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