Cherry Preserves
Ingredients
Directions
Prepare the fruit
Seed the sour cherries carefully.
Measure an equal amount of sugar to the fruit.
Sprinkle half the sugar over the cherries and let them stand for about 1 hour.
Cook and seal
Pour the cherries into a preserving kettle and boil slowly for 10 minutes.
Skim the cherries out and add the remaining sugar to the syrup.
Boil the syrup, skim it, and pour it over the cherries until the jar is filled.
Seal the jar.
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
- Sour cherries
- Provide the fruit, body, and tart flavor of the preserve.
- Sugar
- Adds sweetness, draws juice from the fruit, and helps the preserve set and keep.
The step that matters
Boil the syrup, skim it, and pour it over the cherries until the jar is filled. Sugar must be fully dissolved and the syrup well boiled so its concentration is high enough to thicken the preserve and help it keep. Skimming removes foam so the final product looks clear.
“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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