Cherries Preserved

Ingredients

• four pounds of cherries
• a pint of white currant juice
• sugar
• water

Method

1. 1

   Weigh the cherries after stoning.

2. 2

   Boil sugar and water for 15 minutes, then add cherries and boil for another 15 minutes.

3. 3

   Pour into a jar and let sit overnight.

4. 4

   Drain cherries, boil juice and syrup together for 15 minutes, then add cherries and boil for 4-5 minutes.

5. 5

   Jar the cherries, cover with syrup, and seal with brandy papers.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 244. The excerpt below is the record exactly as published.

a pint of white currant juice for every four pounds of cherries. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be put in and boiled again for four or five minutes. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie down closely. MISCELLANEOUS. 467 83. Strawberries, Preserved. Take perfectly sound ripe strawberries which have been gathered in dry weather; pick and weigh them. Put them in layers on a large dish, and sprinkle finely-powdered sugar between the layers : a pound of sugar will be required for every pound of fruit. Let them stand all night. Next, put the whole gently into a clean preserving-pan. Let it boil ; shake the pan to prevent the strawberries from burning, and pass a spoon round the edges ; but be careful not to crush the fruit. Remove the scum as it rises, and boil gently for a quarter of an hour. Drain the juice from the fruit, and boil the juice separately for half an hour. If liked, a pint of red-currant juice boiled to syrup with half a pound of sugar may be added for each pound of strawberries, and this will greatly improve the flavour of the prepara- tion. Pour the boiling juice upon the fruit, and boil the mixture for a quarter of an hour, or till the juice will set, when a little is put upon a plate. Put the preserved fruit into jars, cover in the usual way, and store in a cool place. Strawberries preserved like this are very good served in glasses with cream. 34. To Prepare Fruit for Children. A far more wholesome Avay than to use fruit in pies and puddings is to put apples sliced, or plums, currants, etc., into a stone jar, and sprinkle them with as much .sugar as necessary, setting the jar in an oven or on the hearth, with a teacupful of water

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