Confiture De Cerises. — Preserved Cherries
Ingredients
Directions
Prepare
Pick and stone the cherries.
Cook and cool
Boil the sugar with an equal weight of cherries until large sparkles of sugar form.
Add the cherries and boil until the preserve thickens.
Pour into pots and let cool.
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, bulk and main flavour of the preserve.
- Sugar
- Adds sweetness, draws water out of the fruit and helps the preserve thicken and keep.
The step that matters
Boil until the preserve thickens. As water evaporates, the sugar concentration rises and the mixture sets as it cools. Stopping too early leaves it runny, while boiling too long can make it stiff and grainy.
“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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