Cherries, to Bottle
Ingredients
Directions
Prepare the bottles
Ensure the bottles are dry.
Fill the bottles
Remove the stalks from the cherries and place them in the bottles, shaking them down.
Add 2 tablespoons of finely sifted loaf sugar to the top of each bottle.
Cork the bottles tightly and secure them.
Scald and cool
Place the bottles in a large pan of cold water and bring to a boil.
Let the bottles sit in the boiling water for 5 minutes.
Remove the pan from heat and allow the bottles to cool in the water.
Check the corks after scalding and refit if necessary.
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 preserve and its flavour.
- Loaf sugar
- Sweetens the fruit and helps preserve it in the sealed bottle.
The step that matters
Cork the bottles tightly before scalding. A loose cork lets water or air into the bottle during boiling, and the seal is what keeps the cherries from spoiling. Checking and refitting corks after scalding confirms the seal holds.
“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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