Preserved Cherries
Ingredients
Directions
Make the syrup and cherries
Dissolve the sugar in water in a pot.
Add the pitted cherries to the pot.
Cook and jar
Boil the mixture rapidly for 30 minutes until it begins to thicken.
Once thickened, pour into jars and cover with brandied paper.
Seal the jars 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
- Cherries
- Provide the fruit that is cooked down into the preserve.
- Sugar
- Sweetens the preserve and helps it thicken and keep as it cooks.
The step that matters
Boil the mixture rapidly for 30 minutes. The mixture must reach a rapid boil and cook long enough to thicken. Sugar concentration rises as water evaporates, which helps set the preserve and inhibit spoilage. Stopping early leaves it runny and less stable.
“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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