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Dessert

Preserved Cherhies

Preserved cherries are cherries pitted and cooked with sugar and water until thickened.

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

Ingredients

Directions

Prepare

  1. Dissolve the sugar in water in a pot.

  2. Add the pitted cherries to the pot.

Cook and jar

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

  2. Pour the thickened preserve into pots.

  3. 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 forms the body and flavour of the preserve.
Sugar
Sweetens the preserve and, at high concentration, helps it thicken and keep.

The step that matters

Boiling rapidly until it thickens. Sugar and fruit must reach a high enough concentration to set and preserve. Boiling too gently leaves the mixture thin and more prone to spoiling 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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