PRESERVED CHERRIES
These preserved cherries offer a delightful burst of sweet and tart flavors, perfect for topping desserts or enjoying as a standalone treat. The recipe uses a simple method of simmering the cherries in a sugar syrup until they reach a luscious, jelly-like consistency. The result is a rich, satisfying preserve with a beautiful texture.
Ingredients
- 1 pound Sour red cherries (Morello cherries are best)
- 3/4 pound Granulated sugar
- 1 handful Cherry stones (from the cherries) (Quantity estimated (not specified in original recipe))
- 1 piece Muslin bag (or cheesecloth) (Quantity estimated (not specified in original recipe))
- 2 jars Pint jars (Quantity estimated (not specified in original recipe))
- 2 pieces Brandied paper (or wax paper) (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the sour red cherries (Morello cherries are best). Stone the cherries, preserving all the juice. Weigh the cherries.
- 2In a saucepan, combine the sugar and the juice from the cherries. Add the handful of cherry stones, pounded and tied in a thin muslin bag. Bring to a boil.
- 3Let the syrup boil for about fifteen minutes, skimming off any scum that rises to the surface.
- 4Put the prepared cherries into the boiling syrup and cook until the syrup begins to thicken like jelly.
- 5Remove the mixture from the heat. Fill the hot mixture into pint jars. When cold, cover with brandied paper and screw on the cover tightly.