Cherry Preserves
Ingredients
Directions
Prepare
Drain the pitted cherries for 20 minutes.
Cook
In a pot, combine the cherry juice and sugar; boil and skim off any foam.
Add the cherries to the pot and boil briskly for 10 minutes.
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
- Supply the fruit, flavor and bulk of the preserve as they cook down.
- Granulated sugar
- Adds sweetness and helps preserve the fruit by drawing out water.
The step that matters
Boil the cherries briskly for 10 minutes. Vigorous boiling concentrates the sugar syrup and cooks off water, so the preserve thickens and keeps well. Too gentle a boil leaves it runny and more likely to spoil.
“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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