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Preserve

Preserved Cherries

Preserved cherries are cherries sweetened and boiled in sugar syrup, then sealed to keep out air.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Cherries

Ingredients

Directions

Prepare

  1. Stone the cherries and weigh them.

  2. For every pound of cherries, use ¾ pound of sugar.

  3. Dissolve the sugar in 1 pint of water for every 1.5 pounds of sugar.

Cook

  1. Add the cherries to the sugar solution and boil for 30 minutes until it begins to thicken.

  2. Transfer to pots.

Cover and seal

  1. Cover with parchment paper.

  2. Seal tightly to keep out air.

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

Cherries
Provide the fruit, whose flesh and juices soften and flavour the preserve as it cooks.
Sugar
Draws water out of the fruit and thickens the syrup, adding sweetness and helping preserve it.

The step that matters

Boil until the syrup just begins to thicken. As water evaporates, the syrup becomes more concentrated. Sugar binds the remaining water, which slows microbial growth, but overboiling can make the fruit tough or the syrup too stiff.

“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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