Cherry Preserves
Ingredients
Directions
Combine sugar and enough water in a pot to dissolve the sugar.
Place over high heat and boil until the mixture is clear.
Add the seeded cherries and continue boiling until the juice thickens.
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
- Granulated sugar
- Provides sweetness and, with the cherry juice, forms the thick syrup that sets the preserves.
- Seeded cherries
- Supply the fruit, flavor and juice that thickens into the preserve.
The step that matters
Boiling the cherries until the juice thickens. Sugar and fruit must reach a high enough concentration to gel as they cool. Stopping too early leaves a runny preserve, while boiling too long can scorch the sugar and darken the flavor.
“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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