Preserved Cherries
Ingredients
Directions
Prepare the syrup
Stone the cherries and weigh them.
Dissolve the sugar in water (1 pint for every 1.5 pounds of sugar).
Cook the cherries
Add the cherries to the sugar solution.
Boil the mixture rapidly for 30 minutes until it begins to thicken.
Pot and seal
Once thickened, transfer to pots and cover with brandied paper, then seal tightly to keep out air.
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
- Sugar
- Preserves the cherries by drawing out water and thickening the syrup as it cooks.
- Cherries
- Provide the fruit, which softens and absorbs the sweet syrup as it boils.
The step that matters
Boiling the mixture rapidly until it begins to thicken. Sugar concentration must rise enough to preserve the fruit. Boiling too gently or stopping too early leaves the syrup thin, so it may spoil. Watch for the syrup to thicken before potting.
“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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