Cherry Preserves
Ingredients
Directions
Combine the juice of the cherries with the sugar in a preserving kettle.
Add the pitted cherries to the kettle.
Boil the mixture until it thickens, using little or no water as the cherry juice will suffice.
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
- Supply the fruit and juice that become the preserves, giving flavor and body.
- Sugar
- Sweetens the preserves and helps them thicken as water evaporates during boiling.
The step that matters
Boil until the mixture thickens. As water evaporates, the sugar and fruit become more concentrated and the mixture sets as it cools. Stopping too early leaves the preserves runny, while boiling too long makes them stiff and can scorch the sugar.
“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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