Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
Dissolve the sugar in water (2 cups water for every 3 cups sugar).
Cook and jar
Add the cherries to the sugar solution and boil for 30 minutes until it thickens.
Pour into jars, cover with wax paper, and seal tightly to keep air out.
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 absorbs the syrup as it cooks.
- Sugar
- Sweetens the fruit and, as the syrup boils down, thickens it and helps preserve the cherries.
The step that matters
Boil until the syrup thickens. As water evaporates, the sugar becomes more concentrated, which thickens the syrup and helps keep the cherries preserved. Stopping too early leaves the syrup thin and less protective, while boiling too long can make it overly stiff.
“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
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.