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Dessert

Cherries — Continued

Preserved cherries made with equal weight sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cherries — Continued

Ingredients

Directions

Prepare

  1. Remove the stalks and stones from the cherries.

  2. Weigh the cherries and use an equal weight of sugar.

Cook and jar

  1. In a preserving pan, combine the sugar and water and boil until slightly sticky.

  2. Add the cherries to the boiling sugar mixture and stir constantly until thick and clear.

  3. Remove from heat and allow to cool slightly before transferring to jars.

Recipe from a historical cookbook (Internet Archive).

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, flavour and body of the preserve once cooked down.
Sugar
Adds sweetness and, at high concentration, draws water out of the fruit to help it keep.

The step that matters

Stirring constantly after adding the cherries. Sugar syrup thickens and can scorch on the base of the pan when heated for a long time. Constant stirring spreads the heat evenly, prevents burning, and helps the sugar concentrate evenly around the fruit so the preserve sets properly.

“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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