Preserved Cherries
Ingredients
Directions
Prepare
Remove the pits from the cherries.
Layer the cherries and sugar in a preserving kettle, starting with a layer of fruit.
Continue layering until all the fruit and sugar are used.
Cook and bottle
Boil the mixture until the cherries are clear.
Pour the hot cherries into bottles and seal them.
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 turns clear as it cooks in syrup.
- Sugar
- Sweetens the fruit and draws out liquid to form a syrup that preserves it.
The step that matters
Boil the mixture until the cherries are clear. Sugar must dissolve fully and the fruit must cook through so the syrup thickens and the cherries keep. Stopping too early leaves the fruit under-cooked and less well preserved, while overcooking can make it tough and shrink it.
“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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