Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and save the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them.
Let the cherries sit for 1-2 hours.
Cook
Transfer the cherries to a preserving kettle, add the remaining sugar, and boil.
Skim the mixture until the fruit is clear and the syrup thickens.
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
- Morello cherries
- Provide the fruit that gives the preserve its tart flavour and structure.
- Loaf sugar
- Draws moisture out of the fruit and thickens the syrup, preserving the cherries through sweetness.
The step that matters
Skim the mixture until the fruit is clear and the syrup thickens. Sugar must dissolve fully and foam must be removed so the syrup sets clear and thick. Skimming too early or too little leaves cloudiness and a runny preserve, and overcooking can harden or darken 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.
More preserved cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.