Preserved Sour Cherries
Ingredients
Directions
Prepare the syrup
Combine 1 pound of sugar with 1 pound of stoned cherries.
Make a syrup with half the sugar and scald it.
Pour the syrup over the cherries and let it stand overnight.
Repeat the soaking
Repeat this process for eight mornings.
Finish and seal
On the ninth morning, add the remaining sugar to the syrup and scald it.
When boiling, add the cherries and let them scald.
Seal the cherries in glass jars.
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
- Sugar
- Draws moisture out of the fruit and builds the syrup that preserves it, adding sweetness.
- Sour cherries
- Supply the main fruit body and the tart, acidic flavor that defines the finished preserve.
The step that matters
Adding the cherries to the boiling syrup. Adding the fruit only once the syrup boils heats it quickly in concentrated sugar. The syrup penetrates and firms the cherries, and the high sugar level helps preserve them.
“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.
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.