Cherry Preserves
Ingredients
Directions
Place the cherries in a preserving kettle and heat gradually.
Stew the cherries slowly for 30 minutes in their own juice.
Add the sugar and continue boiling slowly until the mixture is clear.
Transfer the preserves into glass jars.
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, pectin and juice that form the body of the preserves.
- Sugar
- Sweetens the fruit and helps thicken and preserve the mixture by binding water.
The step that matters
Boiling slowly after adding the sugar. Sugar dissolves into the cherry juice and must be cooked long enough to reach a thick, set consistency. Boiling too hard or too briefly can scorch the sugar or leave the preserves runny.
“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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