Preserved Cherries
Ingredients
Directions
Prepare
Weigh the cherries and prepare an equal amount of sugar.
Stone the cherries using a sharp knife, saving the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them.
Let them sit for 1-2 hours.
Cook
Transfer the cherries and remaining sugar to a preserving kettle.
Boil and skim until the fruit is clear and the syrup thickens.
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, and release juice that forms the syrup.
- Sugar
- Sweetens the fruit and draws out moisture, and as it thickens the syrup it helps preserve the cherries.
The step that matters
Boil and skim until the fruit is clear and the syrup thickens. Cooking too briefly leaves the syrup thin and the fruit cloudy, while overcooking can toughen the fruit and over-thicken the syrup. Skimming removes foam and impurities so the preserve stays clear and clean-tasting.
“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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