Cherry Preserves
Ingredients
Directions
Make the preserves
Combine sugar and cherries in a pot.
Cook the mixture well until the sugar dissolves.
Seal the preserves in jars.
Make the jelly
For jelly, heat ripe cherries to extract juice.
Strain the juice through a wire sieve to crush the fruit.
Then strain through a flannel bag to clarify.
Do not boil the jelly for more than 15-20 minutes.
Pour the jelly into glasses and set in the sun to congeal.
Cover and keep
Cover with a paper dipped in alcohol and secure with a rubber band.
If mould forms, lift it off; it will not return.
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
- Sugar
- Sweetens the fruit and, in high concentration, helps preserve it by binding water.
- Ripe cherries
- Supply the fruit flavour and the juice that sets into the jelly.
The step that matters
Do not over-boil the jelly. Boiling the jelly for too long weakens its ability to gel and can darken and dull its flavour. Limiting the boil to 15-20 minutes keeps the jelly set and fresh-tasting.
“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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