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Dessert

Cherry Sweetmeats

A preserved cherry confection made by stewing cherries in sugar syrup and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cherry Sweetmeats

Ingredients

Directions

Prepare the cherries

  1. Stone the cherries.

  2. Layer the cherries in a porcelain kettle with the sugar.

  3. Heat slowly until the juice is drawn out, or let it sit in a cool place for several hours or overnight.

Cook the cherries and syrup

  1. Stew the cherries until tender.

  2. Remove the cherries from the syrup using a strainer.

  3. Boil the syrup until thick.

Can the sweetmeats

  1. Place the cherries in cans on a board in boiling water.

  2. Fill the cans with syrup and secure the covers.

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 becomes the tender, sweet body of the sweetmeats.
Sugar
Draws out juice and, once boiled, thickens the syrup and adds sweetness.

“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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