Cherries in Syrup

Ingredients

• a pint and a half of water
• a pound of sugar
• for every pound of fruit

Method

1. 1

   Remove the stones from the cherries without injuring the fruit.

2. 2

   Boil the sugar and water for a quarter of an hour, skimming it carefully.

3. 3

   Add the fruit and boil for another quarter of an hour.

4. 4

   Pour into a jar and let it sit overnight.

5. 5

   Drain the cherries, then boil the juice and syrup together for fifteen minutes before adding the cherries again and boiling for four or five minutes.

6. 6

   Put into jars and cover with syrup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 346. The excerpt below is the record exactly as published.

a pint and a half of water and a pound of sugar for eveiy pound of fruit, weighcel after it has been stoned. Put the sugar and water into a preserving-pan, and let it boil for a quarter of an hour, skimming it carefully ; then throw in the fruit, and let it boil for another quarter of an hour. Poirr it with the syrup into a large jar, and let it remain untU ne.Yt day, when the cherries must be put into a sieve to drain, and a pint of white cur- rant j uice (xce Currant Juice) allowed for every foui' j)ounds of cherries. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be jjut with them and boUed again for four or five minutes. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie them down closely. It will be more economical in small famihes to put the preserve into one- pound pets, as there is an amount of evapora- tion in larger jars, which makes a considerable difference in the expense. Probable cost of cherries, 3d. to 6d. per pound. Cherries, To Bottle. — Have ready some wide-mouthed bottles, such as are gener- ' ally used for bottUng fruit, and ascertain that they ai-e quite di-y. Cut the stalks from the cherries — do not pull them out — put the fruit into the bottles, shake them down, and i^ut tM'o table-spoonfuls of finely-sifted loaf sugar at the top of every bottle. Cork them closely, and tie them down ; put them into a large pan of cold water, bring it to a boil, let it stand on the hob for five minutes, then lift the boiler from the fire, and let the bottles remain in it until the water is cold. The juice of the fruit ought to cover it. The corks must be looked after when the fruit has been sailded, and re- i ought not to have been injured in the stoning, I and let them boil for ten minutes, stii-ring them only just enough to keep them from burning, as it is very desirable not to break them. Pour all together into a bowl, and let it remain until next day, then drain the fruit, boil the syrup with eight ounces more sugar, and hoil the cherries in it again for another ten minutes. Put the preserve in jars, and cover closely, as usual. In the preparation of cherries for pre- serving, it is necessary that the greatest care should be observed. The slightest deviation from the instructions given here wiU make the cherries unpalatable. Cherries, To Preserve (another way). — Choose sound, ripe cherries, remove the stones, and weigh out as much sugar as there is fruit. Put some of the sugar at the bottom of the preserving-pan, place a layer of cheiTies on it, and repeat this until the pan is nearly three-parts full. Put the pan on the fire, and add a cupful of red currant juice, and a quarter of a pound of sugar for every pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.