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Dessert

Preserved Cherries

A method of preserving cherries by layering them with sugar and their own juice, then gently boiling until syrup thickens.

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

Ingredients

Directions

Prepare

  1. Remove the stems from the cherries, preserving all the juice.

  2. Weigh the cherries and use an equal weight of sugar.

Macerate and cook

  1. Layer the cherries and sugar in a container until all are used.

  2. Pour the reserved juice over the layers.

  3. Boil gently until the syrup begins to thicken.

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

Cherries
Provide the fruit, juice and flavour that the preserve is built around.
Sugar
Sweetens the fruit and draws out moisture, helping form a thick syrup and preserve the fruit.

The step that matters

Boil gently until the syrup begins to thicken. Sugar sets and thickens syrup only as water evaporates and sugar concentrates. Boiling too hard can scorch the sugar or break down the fruit, while stopping too early leaves the syrup thin and the cherries less well preserved.

“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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