Cherry Preserves
Ingredients
Directions
Cook the fruit
Combine cherries and sugar in a pot and boil for 8 minutes.
Skim the cherries and spread them thinly on plates.
Sun-dry the fruit
Cover the cherries lightly with syrup and let them stand in the sun.
If the sun is very hot, they will cook in 1 day; if not, leave them in the sun all day.
Put the remaining syrup in dishes and set them in the sun the same way as the fruit.
Leave all in dishes until morning.
Can
To can, fill each jar with 2 spoons of fruit and 1 spoon of syrup.
Do not heat the fruit or jars the next morning.
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 itself, which softens and takes on syrup during the sun stage.
- Sugar
- Makes the syrup that draws water from the fruit and adds sweetness.
The step that matters
Sun stage timing. Sun heat varies, so the fruit can overcook on a very hot day or stay underdone if left too short. Sugar syrup draws water out of the fruit slowly, and that concentration is what preserves it, so checking the fruit matters.
“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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