Skip to main content
Dessert

Preserved Cherries

Preserved cherries are cherries stewed in their juice, sweetened, and canned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Preserved Cherries

Ingredients

Directions

  1. Stew the stoned cherries in their own juice for 30 minutes.

  2. Add the sugar and stew slowly for 20 minutes, or until the fruit is clear.

  3. Pack the cherries into air-tight cans.

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 and turns clear, forming the preserved body of the dish.
Granulated sugar
Sweetens the fruit and helps preserve it by drawing out moisture and binding water.

The step that matters

Stew slowly after adding the sugar. Sugar added to hot fruit can toughen the skins and make the cherries shrink or burst if the heat is too high. Gentle, slow stewing lets the sugar penetrate evenly and the fruit clear without losing its shape.

“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.

More preserved cherries recipes

in Syrup 3 See all 89 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes