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Dessert

Preserved Cherries

Preserved cherries are cherries preserved with sugar and their own juice, then sun-dried.

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

Ingredients

Directions

Prepare the syrup

  1. Preserve all the juice from the stoned cherries.

  2. In a preserving kettle, combine the sugar and cherry juice.

  3. Cook slowly until the sugar is completely dissolved.

Cook the cherries

  1. Add the cherries and cook for 5 minutes.

  2. Spread the fruit and syrup on broad platters.

  3. Cover each platter with glass or netting.

Dry in the sun and store

  1. Place them in the hot sun for 3 to 4 days, until thick and rich.

  2. Store in jelly glasses or preserve jars.

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

Tart cherries
Supply the fruit and juice that form the body of the preserve.
Granulated sugar
Dissolves into the juice to form a syrup that preserves and sweetens the fruit.

The step that matters

Cook slowly until the sugar is completely dissolved. If undissolved sugar remains when the syrup boils, it can crystallise later and make the preserve grainy. Dissolving slowly first gives a smooth, clear syrup before the cherries go in.

“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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