Preserved Cherries
Ingredients
Directions
Prepare
Remove the pits from the cherries.
Combine the cherries and sugar in a pot, without adding water.
Cook
Cook until the sugar dissolves and the mixture boils.
Dry and seal
Pour into shallow dishes and place in the sun for three days.
Seal in jars or tumblers.
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 is preserved and gives the final texture and flavour.
- Sugar
- Draws water out of the fruit and helps preserve it, adding sweetness.
The step that matters
Cooking until the sugar dissolves and the mixture boils. Without added water, the sugar must fully dissolve into the cherries' own juices before boiling. Undissolved sugar can crystallise or scorch, and a proper boil concentrates the syrup so it preserves the fruit.
“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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