Cherry Preserves
Ingredients
Directions
Prepare
Stone cherries and measure equal amounts of sugar and fruit.
Make a very thick syrup and drop in the cherries.
Boil the cherries until they are translucent.
Jar and seal
Remove the fruit and place it in glass jars.
Drain off all the juice, leaving the jars a little more than half full of cherries.
Boil the juice until it becomes a thick syrup.
Fill the jars with the syrup 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, which softens and turns translucent as it cooks in the syrup.
- Sugar
- Sweetens the fruit and, when concentrated into syrup, thickens it and helps preserve it.
The step that matters
Boil the juice until it becomes a thick syrup. Sugar must be concentrated enough to thicken and help preserve the fruit. Syrup that is still thin will run around the cherries and keep less well in the jars.
“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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