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Dessert

Preserved Cherries

A sweet preserve made by boiling cherries with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Cherries

Ingredients

Directions

Prepare

  1. Stone the cherries and weigh them.

  2. Dissolve the sugar in the water in a pot.

Cook and jar

  1. Add the cherries to the sugar solution.

  2. Boil the mixture rapidly for 30 minutes until it thickens.

  3. Pour the hot mixture into jars, cover with brandied paper, and seal tightly.

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 that becomes the preserve, supplying flavour and bulk.
Sugar
Sweetens the preserve and, at high concentration, helps preserve the fruit by drawing out water.
Water
Dissolves the sugar so it can be evenly distributed through the cherries.

The step that matters

Boil the mixture rapidly for 30 minutes. A rapid boil drives off water and concentrates the sugar so the syrup thickens and reaches a level that helps preserve the fruit. Boiling too gently or too briefly can leave the mixture runny and less stable in storage.

“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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