To Preserve Cherries
Ingredients
Directions
Prepare
Remove the stones and stalks from the cherries using a pin.
Layer the sugar and cherries in a preserving pan as you stone them.
Cook
Place the pan over low heat, shaking occasionally, and let it boil for 15 minutes.
Remove the pan from heat, cover tightly, and let it cool.
Return the pan to heat and boil again.
Remove any scum that forms.
Boil for another 15 minutes.
Rest and pot
Let the preserve stand for 15 minutes before potting.
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 body, flavour and colour of the preserve.
- Ground loaf sugar
- Sweetens the fruit, draws out moisture and helps the preserve thicken and keep.
The step that matters
Shaking the pan and keeping the heat low during the first boil. Sugar-rich fruit sticks and scorches easily on the bottom of a pan. Occasional shaking and low heat spread the sugar evenly and let the cherries soften before the mixture reaches a full boil.
“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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