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Preserve

Pkeseryed Cherries

Preserved cherries are made by layering cherries with sugar and boiling the juice to form a syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pkeseryed Cherries

Ingredients

Directions

Prepare

  1. Stone the cherries, preserving all the juice.

  2. Weigh the fruit and use an equal weight of sugar.

  3. Layer the fruit and sugar until all is used.

Cook the syrup

  1. Pour the juice over the layers and boil gently until the syrup thickens.

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 softens and releases juice to form the preserve.
Sugar
Sweetens the fruit and, as it dissolves, thickens the syrup and helps preserve the fruit.

The step that matters

Boiling the syrup until it thickens. Pectin and sugar need enough heat and time to reach a set. Boiling too briefly leaves a runny syrup, while boiling too hard can scorch the sugar or break down the fruit's 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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