Preserved Cherries
Ingredients
Directions
Prepare
Stone the cherries using a sharp quill and save the juice.
Place the stoned cherries in a large pan and sprinkle half the sugar over them. Let them 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
- Morello cherries
- Provide the fruit that forms the preserve, with their juice adding moisture to the syrup.
- Loaf sugar
- Draws moisture out of the fruit and thickens the syrup, while sweetening and helping preserve the cherries.
The step that matters
Skim the mixture until the fruit is clear and the syrup is thick. Sugar must be fully dissolved and the syrup cooked to the right thickness; boiling too briefly leaves a runny syrup that spoils, while overcooking can make the fruit tough and the sugar crystallise.
“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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