Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and reserve the juice.
Place the cherries in a large pan and sprinkle half the sugar over them.
Let the cherries sit in the sugar for 2 hours.
Cook and store
Transfer the cherries to a kettle and add the remaining sugar.
Boil and skim until the fruit is clear and the syrup is thick.
Store in tightly sealed jars.
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, which holds its shape and flavor as the sugar preserves it.
- Loaf sugar
- Sweetens and preserves the fruit, and thickens the syrup as it cooks.
The step that matters
Boil and skim until the fruit is clear and the syrup is thick. Boiling concentrates the sugar, which thickens the syrup and preserves the fruit. Skimming removes foam and impurities so the syrup stays clear. Stopping too early leaves the syrup thin and less stable.
“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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