Cherry Preserves
Ingredients
Directions
Drain all juice from the seeded cherries.
Use an equal amount of sugar as cherries, layering them together.
Let the mixture stand for one hour or until the juice rises over the cherries.
Cook until the juice thickens, which will take a very short time.
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
- Seeded cherries
- Provide the fruit body, flavor and natural pectin that helps the preserves set.
- Sugar
- Draws juice out of the cherries, adds sweetness and thickens the syrup as it cooks.
The step that matters
Cook until the juice thickens. The cooking time is very short. As water evaporates, the sugar concentration rises and the syrup thickens. Cooking too long can darken the fruit, scorch the sugar or make the preserves overly stiff.
“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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