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Preserve

Preserved Cherries

Preserved cherries are cherries cooked with water and salt, then jarred.

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

Ingredients

Directions

Prepare

  1. Wash the cherries and remove the stems.

Cook

  1. Put the cherries in a preserving kettle with a small amount of water to prevent burning.

  2. Cook the cherries until soft, stirring occasionally.

Jar

  1. Transfer the cooked cherries into jars.

  2. Sprinkle a little coarse sea salt on top if desired.

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 softens into the preserve and gives its flavour and colour.
Coarse sea salt
Adds a light seasoning on top, sharpening the cherry flavour.

The step that matters

Cook the cherries until soft, stirring occasionally. Cherries scorch easily on the bottom of the kettle because sugar and fruit sugars caramelise and stick at high heat. Stirring spreads heat evenly and keeps the fruit from burning before it softens.

“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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