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Dessert

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 the fruit

  1. Stone the cherries, preserving every drop of juice.

  2. Weigh the cherries and use an equal amount of sugar.

Cook

  1. Layer the cherries and sugar in a pot until all are used.

  2. Pour the reserved juice over the fruit.

  3. Boil gently until the syrup begins to thicken.

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 flavor, body, and pectin-bearing pulp that the preserve sets around.
Sugar
Sweetens the preserve and draws water out of the fruit, helping it thicken and keep.

The step that matters

Boil gently until the syrup begins to thicken. Sugar and fruit need enough time at a gentle boil for water to evaporate and the syrup to reach the concentration needed to set. Boiling too hard can scorch the sugar or break the fruit down, while stopping too early leaves a runny preserve.

“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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