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Dessert

Preserved Cherries

Preserved cherries are cherries sweetened and cooked until thickened, then stored in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Cherries

Ingredients

Directions

Prepare the cherries

  1. Remove the pits from the cherries.

  2. Layer the cherries and sugar alternately in a preserving kettle.

  3. Let it sit for 1-2 hours to draw out the juice.

Cook and store

  1. Heat the mixture over low heat and boil slowly until the juice thickens.

  2. Transfer the preserves to small glass jars and store in a dark place.

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

Sour cherries
Provide the fruit, tartness and bulk of the preserves.
Sugar
Draws out cherry juice and, once cooked, sweetens and thickens the preserves.

The step that matters

Boil slowly until the juice thickens. Cooking over low heat and boiling gently lets water evaporate and sugar concentrate gradually, so the juice thickens without scorching. Too much heat can burn the sugar before the preserves set.

“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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