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Preserve

Preserved Cherries

Preserved cherries are cherries sweetened with sugar and cooked until syrupy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Cherries

Ingredients

Directions

Prepare

  1. Weigh the cherries and prepare an equal weight of sugar.

  2. Stone the cherries using a sharp knife, saving the juice.

  3. Place the stoned cherries in a large pan and sprinkle half the sugar over them.

  4. Let them sit for 1-2 hours.

Cook

  1. Transfer the cherries and remaining sugar to a preserving kettle.

  2. Boil and skim the mixture until the fruit is clear and the syrup is thick.

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 softens and turns clear while cooking in the syrup.
Sugar
Draws moisture out of the fruit and, when boiled, thickens the syrup and preserves the cherries.

The step that matters

Boil and skim the mixture until the fruit is clear and the syrup is thick. Sugar must be dissolved and the mixture cooked long enough to reach a thick syrup concentration. Undercooking leaves the syrup thin and the fruit prone to spoiling, while skimming removes foam that can cloud the result.

“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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