Cherry Preserves
Ingredients
Directions
Prepare
Seed the cherries using a new hairpin, leaving some unseeded for flavor.
Mix the seeded cherries with sugar, pound for pound.
Let the mixture stand overnight.
Cook
Cook the cherries until they are tender.
Remove the cherries with a perforated ladle.
Cook the juice until it thickens.
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 flavor and the bulk of the preserve.
- Sugar
- Draws water out of the fruit, sweetens, and helps the juice thicken and set.
The step that matters
Cook the juice until it thickens. Sugar and the fruit's natural pectin must concentrate enough to set. Stopping too early leaves a runny syrup, while cooking too long can make the preserve taste burnt or turn grainy as the sugar crystallizes.
“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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