Cherry Preserves
Ingredients
Directions
Prepare
Drain the pitted cherries for 20 minutes.
Cook the preserves
In a pot, combine the cherry juice and sugar; bring to a boil and skim off any foam.
Add the drained cherries to the pot and boil briskly for 10 minutes.
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 flavour and the bulk of the preserves.
- Granulated sugar
- Sweetens the preserves and, with boiling, helps them thicken and set.
The step that matters
Boil the cherries briskly for 10 minutes. A brisk, rolling boil evaporates water and concentrates the sugar and the cherries' natural pectin, which is what lets the preserves thicken. A gentle simmer may leave them runny.
“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 cherry preserves 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.