Preserved Cherries

Ingredients

• 1 lb. cherries
• 1 lb. sugar
• 3 tablespoons of red currant juice

Method

1. 1

   Select short-stemmed red cherries, or Morelloes, as sweet cherries are not suitable for preserving.

2. 2

   Stone them, and save every drop of the juice; allow 1 lb. sugar to each pound of fruit; first put in a layer of sugar, then a layer of fruit, and so on until all are put in; let them stand 2 or 3 hours, pour over the juice, and boil gently until the syrup begins to thicken; then put in jars.

3. 3

   Adding 3 tablespoons of red currant juice to each lb. of fruit is an improvement.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 376. The excerpt below is the record exactly as published.

1 lb. berries; let them stand for 1 or 2 hours spread on dishes with the sugar sprinkled on; then put them on the stove in a porcelain kettle, adding all the juice which came from them, and heat slightly. Now take them out, putting them on the plates, and boil the syrup for 5 minutes rapidly; then BABBEBBIES. 508 PRESEKVES put back the berries, and let them simmer {not boil)', if they show a tendency to break, take them from the stove at once. Cool them slightly, and put in jelly glasses. Currants and Dewberries are put wp the same way PRESERVED CHERRIES — Select short^stemmed red cherries, or Morelloes, as sweet cherries are not suitable for preserving. Stone them, and save every drop of the juice; allow 1 lb. sugar to each i3ound of fruit; first put in a layer of sugar, then a layer of fruit, and so on until all are put in; let them stand 2 or 3 hours, pour over the juice, and boil gently until the syrup begins to thicken; then put in jars. Adding 3 tablespoons of red currant juice

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