Preserved Cherries
Ingredients
Directions
Prepare the fruit
Stone the tart cherries, preserving all the juice.
Weigh the fruit and use 1 pound of granulated sugar for every pound of cherries.
Make the syrup
In a preserving kettle, combine the sugar and cherry juice, and cook slowly until the sugar is completely dissolved.
Add the fruit and cook for just 5 minutes.
Sun-dry and store
Spread the fruit and syrup on broad platters and place them in the hot sun.
Cover each platter with a pane of glass or netting and let them sun for 3 to 4 days, or until the fruit is thick and rich.
Store in jelly glasses or preserve jars.
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
- Tart cherries
- Provide the fruit that softens, concentrates and turns thick and rich during sun-drying.
- Granulated sugar
- Sweetens the fruit and, with the juice, forms a syrup that preserves it and thickens as it dries.
The step that matters
Dissolving the sugar completely before adding the fruit. Undissolved sugar crystals can recrystallize later and leave a grainy texture. Cooking slowly until clear ensures a smooth syrup that coats the fruit evenly.
“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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