Skip to main content
Drink

Canned Sour Cherries

Canned sour cherries are preserved by cooking cherries with sugar and sealing them in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Canned Sour Cherries

Ingredients

Directions

Prepare

  1. Place the pitted and halved cherries in a preserving kettle.

  2. Add 1 cup of sugar for each cup of cherries.

Cook and seal

  1. Stir the mixture and heat it slowly.

  2. Cook slowly for about 20 minutes.

  3. Skim off any foam and seal the mixture in glass 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 main fruit flavor and the tart acidity that balances the sweetness.
Sugar
Adds sweetness and helps preserve the fruit by binding water and inhibiting spoilage microbes.

The step that matters

Stir and heat slowly. Sugar dissolves and the cherries release juice gradually when heated slowly with stirring. Rapid heating can scorch the sugar on the bottom of the kettle, giving a burnt taste.

“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

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes