Preserved Cherries
Ingredients
Directions
Prepare
Weigh the cherries and stone them, saving the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them.
Let the cherries sit for 1–2 hours.
Cook
Transfer the cherries and any juice to a preserving kettle, add the remaining sugar, and boil.
Skim the mixture until the fruit is clear and the syrup is thick.
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
- Morella cherries
- Provide the fruit and its juice, which becomes the base of the syrup.
- Loaf sugar
- Draws moisture from the fruit and thickens the syrup, preserving the cherries through sweetness.
The step that matters
Skimming while the syrup thickens. Sugar syrup must be boiled long enough to thicken, but overcooking can make the fruit tough or hard. Skimming removes foam and impurities so the syrup stays clear and the cherries keep their shape and color.
“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.
More preserved cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.