To Preserve Cherries

Ingredients

• a pound of best white sugar to a pound of fruit
• one pint of water to a pound of sugar

Method

1. 1

   Make a syrup with water and sugar, boil and skim.

2. 2

   Add cherries and cook for twenty minutes.

3. 3

   Lift out and cool, then seal in jars with syrup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 108. The excerpt below is the record exactly as published.

To Pre- serve Cherries.— Red-currant Jelly.— Fox-grape Jelly.— To Pre- serve Siberian Crab-apples. — To Preserve Cranberries. — ^Damson Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green Gooseberries. — Greengage Plums. — ^Jelly.— Grape Preserves. — ^To Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. — Pear Preserves. — Raspberry Preserves. — Strawberry Preserves. —To Make Jelly out of Strawberry Acid.— Green Tomato Pre- serves. — Sweetmeats.— Pineapple Preserves. — To Preserve Or- anges Whole. — Orange Marmalade. — Quince Marmalade. — Green Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water- melon Rind.— Canned Peaches. — Brandy Peaches. To Pbbskeve Applbs. Pbbl the apples (pippins or wine-saps are best) the evening before they are to be preserved. Weigh the ap- ples and sugar, allowing three-quarters of a pound of the latter to one of the former, and put the sugar over the apples. Next morning drain the sirup from the apples and put it on in a preserving-kettle to boil. When hot drop in enough apples to cover the bottom of the kettle ; when transparent take them off, spread them on dishes to cool and toughen a !kit, and meanwhile let another set of apples be put into the kettle, and so continue lifting out and returning to the kettle until all of your apples are clear and done through. Flavor with fresh lemons, grat- ing off the rind into the sirup and squeezing in the juice. Allow one lemon to every two pounds of fruit. If you have not lemons at hand, a little mace imparts a very grateful flavor, or even a little ginger and nutmeg will answer. 280 VmOINIA COOKEBT-BOOK, Apple Jelly. Cut up your apples ; put them in a kettle and cover with water ; boil till thoroughly done ; strain in a coarse bag ; measure the juice, and to each pint of juice allow a pound of sugar; put the juice on the stove without the sugar, and boil twenty minutes ; while the juice is boiling heat the sugar in a pan inside the stove ; after the juice has boiled twenty minutes add the sugar and stir only until dissolved ; then take off, and pour into glasses ; cut papers out just to fit the inside of the glasses, dip them into brandy, place them on top of the jelly, and cover with close-fitting tin tops. Blackbbbby Jam. See that the fruit is fresh, as the least acidity will bring to naught all of the preserver's labor, and small fruits gathered in hot weather need particular care in this re- spect. After carefully picking out any bits of stem, trash, or leaves that may be adhering to your berries, weigh them, and to each pound of fruit add half a pound of nice brown sugar (extra C, say) ; put the berries on, however, by themselves, with a small cup of water to a large kettleful of fruit ; cook them, stirring frequently, until the fruit seems to be reduced to a solid mass almost ; then add the sugar, and half an hour's longer cooking will be sufficient. Some persons add a little powdered ginger for flavoring, but more frequently they are left without seasoning, and are greatly liked in most families for puffs, at the tea-table, and for rolls. Beautiful Jelly Made ebok Pippin Apples. Pare, core, and drop the pieces of apple into cold water as you get them ready; allow just as muQh water as will VIRGINIA COOKEMT-BOOK. S31 serve to stew them without burning or sticking to the kettle ; do not let them remain on the fire any longer than is necessary to cook them tender ; strain clear through a coarse flannel bag, without squeezing or shaking even, if it can be helped ; pare the rinds from two lemons to five pounds of apples, and boil them with the apples be- fore they are strained, the juice also being squeezed into them. To each pint of apple-juice allow three-quarters of a pound of cracked loaf-sugar, or other that you know to be pure ; put them together in a kettle on a charcoal furnace, seeing that the fire bums briskly from the very first ; boil fast for twenty minutes, and then put into glasses, dropping a little of the jelly into each glass, so as to heat it gradually and prevent breakage. The re- sult is a sparklingly clear and beautiful jelly. Blackbebby Pbbsbbvbs Differ from jam in having the proportion of sugar in- creased to three-quarters of a pound to one of fruit. Then the berries are left whole as much as possible, the sugar put on at once when the preserves are set to boil, and only one hour allowed for the whole process, while four should be allowed for jam. To Pbesebve Chbbbies. If one wishes a pretty preserve for an ornamental dish choose the wax or carnation cherry. Do not seed them, or even pull off their short stems, for, if nicely done, they will not shrink and be so transparent that the stone can be seen through the skin. Allow a pound of best white sugar to a pound of fruit ; make a sirup of one pint of water to a pound of sugar

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