Sun Kissed Cherry Preserves
Ingredients
Directions
Prepare
Pit the cherries and soak them in cold water until you have 2 quarts.
Drain the cherries through a colander.
Make the preserves
Combine the cherries with an equal amount of sugar in a preserving kettle.
Heat the mixture until just scalded.
Pour the hot mixture onto platters.
Sun-dry and seal
Place the platters in the sun to preserve for 1 to 2 days, depending on the heat.
Transfer the preserves to jars and seal.
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, flavor and bulk of the preserves.
- Sugar
- Draws moisture out of the fruit, sweetens it, and helps preserve it.
The step that matters
Sun-drying the preserves. The time in the sun depends on the heat, so the fruit must be watched rather than timed alone. Sugar draws water out of the cherries and concentrates the syrup, which helps keep them from spoiling. If the drying is too slow or the conditions too humid, the fruit can spoil before it thickens.
“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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