Preserved Cherries
Ingredients
Directions
Prepare the syrup
Weigh the cherries and use half a pound of sugar for each pound of fruit.
In a pot, combine the sugar and water to make a syrup; use 1 pint of water for every 4 pounds of sugar.
Boil the syrup and skim off any foam to clarify it.
Scald and jar
Add the cherries to the syrup and let them scald for 5 to 10 minutes.
Transfer the cherries to glass jars for storage.
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
- Fine morella cherries
- Main fruit that supplies the flavor and texture the preserve is built around.
- Sugar
- Sweetens the fruit and, at high concentration, binds water to help preserve it.
The step that matters
Scalding the cherries in the syrup. The syrup must be hot and concentrated enough to draw moisture out of the fruit and penetrate it. Scalding for too long can soften the cherries and break their skins, so timing matters.
“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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