Name: Preserved Cherries
Cuisine: American
Ingredients: 1 pound of loaf sugar; 1 large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned; 1 preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick

Original Recipe

Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar. Stone the cherries (opening them with a sharp quill) and save the juice that comes from them in the process. As you stone them, throw them into a large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned. Then put them into a preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick.

1 pound of loaf sugar
1 large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned
1 preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick

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Preserving Kettle

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1

Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar.
2

Stone the cherries (opening them with a sharp quill) and save the juice that comes from them in the process.
3

As you stone them, throw them into a large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned.
4

Then put them into a preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick.

Preserved Cherries

Original Recipe

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