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Dessert

Preserved Cherries

Preserved cherries are cherries soaked in a sugar syrup and sealed in jars.

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

Ingredients

Directions

Prepare

  1. Stone the cherries and weigh them.

Make the syrup

  1. Dissolve the sugar in water using 1 pint of water for every 1.5 pounds of sugar.

  2. Add the stoned cherries to the sugar solution.

Cook and preserve

  1. Boil the mixture rapidly for 30 minutes until it begins to thicken.

  2. Once thickened, transfer to jars and cover with brandied paper, then seal tightly.

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 that is preserved and set in the sugar syrup.
Sugar
Sweetens the fruit and, with boiling, helps thicken the syrup and preserve the cherries.

The step that matters

Boiling the mixture rapidly until it begins to thicken. Sugar must be concentrated enough by boiling to preserve the fruit and set the syrup. Stopping too early leaves the syrup thin and the cherries prone to spoiling, while overcooking can make the result too 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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