Conserve of Cherries
Ingredients
Directions
Prepare the cherries
Remove the stems from the cherries and boil them briefly.
Sift the cherries to remove solids.
Cook and shape
Reduce the juice over low heat until it thickens to a marmalade consistency.
Mix in an equal amount of sugar and mold the mixture.
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 flavor and the juice that is reduced into the preserve.
- Sugar
- Sweetens the preserve and helps it thicken and keep as it cools.
The step that matters
Reducing the juice to marmalade consistency. Too little cooking leaves the juice runny and unable to set, while overcooking over heat can scorch the sugar and make the preserve bitter and hard. Watch for thickening and stop when it coats a spoon.
“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 cherry preserve 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.