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Preserve

Preserved Cherries

Preserved cherries are cherries soaked in a sugar solution and boiled, then jarred and sealed.

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 loaf sugar.

Cook

  1. Dissolve the sugar in 1 pint of water.

  2. Add the cherries to the sugar solution.

  3. Boil the mixture rapidly for 30 minutes until it begins to thicken.

Jar and seal

  1. Transfer to jars and cover with brandy paper to seal.

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 that is preserved and softened in the sugar syrup.
Loaf sugar
Sweetens the fruit and, at this concentration, helps preserve it by drawing out water.
Water
Dissolves the sugar into a syrup that the cherries cook in.

The step that matters

Boil rapidly until the mixture begins to thicken. Too little boiling leaves the syrup thin and the fruit less preserved, while overcooking can make the cherries tough and the syrup overly dense. Watching for the first signs of thickening helps balance concentration and texture.

“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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