Preserved Cherries
Ingredients
Directions
Prepare
Remove pits from the cherries.
Combine cherries and sugar in a large enameled kettle.
Heat over low heat until the sugar dissolves in the cherry juice.
Cook and seal
Increase heat to boil and maintain a steady boil for 20 minutes.
Fill sterilized jars to overflowing and seal immediately.
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 and juice that the sugar dissolves into to form the syrup.
- Sugar
- Draws water out of the fruit and binds with juice, preserving the cherries and adding sweetness.
The step that matters
Maintain a steady boil for 20 minutes. A steady boil concentrates the sugar syrup and heats the fruit enough to help it keep. A weak or uneven boil leaves more water in the syrup, which makes spoilage more likely in the sealed jars.
“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.
More preserved cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.