Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
Dissolve the sugar in water, using 1 pint of water for every 1.5 pounds of sugar.
Cook and pot
Add the cherries to the syrup and boil for 30 minutes until it begins to thicken.
Once thickened, transfer to pots, cover with brandied paper, and seal tightly to keep out air.
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
- Make up the fruit itself, providing the main flavor, texture and body of the preserve.
- Sugar
- Adds sweetness and binds water, so the syrup preserves the fruit and slows spoilage.
The step that matters
Boil the cherries until the syrup begins to thicken. Sugar preserves fruit by binding the water it would otherwise use for spoilage microbes. A boil that is too short leaves the syrup thin and under-concentrated, so the fruit keeps poorly once sealed.
“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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