Cherry Preserves
Ingredients
Directions
Make the syrup
Moisten the sugar with the juice of the cherries.
Bring the syrup to a boil and skim off any foam.
Cook and jar
Add the cherries and boil until tender.
Carefully remove the cherries and place them in glass or stone jars, filling them about two-thirds full.
Boil down the syrup and fill the jars to the top with it.
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
- Sweetens the fruit and, once boiled down, thickens the syrup that preserves it.
- Cherries
- Supply the fruit that softens in the syrup and gives the preserve its flavour.
- Juice of cherries
- Moistens the sugar so it dissolves into a syrup before cooking.
The step that matters
Skimming the foam. Foam on boiling syrup is made of impurities and air-bearing bubbles from the fruit. Skimming it keeps the syrup clear and stops it from clouding or spoiling in the jars.
“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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