Skip to main content
Dessert

Preserved Cherries

A method for making preserved cherries by boiling cherries in a sugar solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Preserved Cherries

Ingredients

Directions

Prepare

  1. Stone the cherries and weigh them.

Make the syrup and cook

  1. Dissolve the sugar in water (1 pint of water for every 1½ pounds of sugar).

  2. Add the cherries to the sugar solution and boil for 30 minutes until it begins to thicken.

Jar and seal

  1. Transfer the thickened cherries to jars.

  2. Cover the jars with brandied paper and seal tightly to keep out air.

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 is preserved, softening and taking on syrup during the boil.
Sugar
Sweetens the fruit and, at high concentration, helps preserve it and thicken the syrup.

The step that matters

Boiling the cherries in the sugar solution. Boiling for the full 30 minutes until the syrup begins to thicken matters because the sugar must reach a high enough concentration to thicken and help preserve the fruit. Stopping early leaves a thin syrup that spoils more easily.

“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

in Syrup 3 See all 89 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes