Cherry Preserves
- Cherries, stoned
- Sugar
Wash, pick and stone the cherries, saving the juice.
Allow 1 pound of sugar to each pound of fruit. Boil the juice and sugar to a thick syrup. Put into two equal parts of the cherries and stew until nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half and let them stew for as long as the first. Take out and lay in dishes.
Meantime, boil the syrup gently. When the cherries are cool, place them back in the syrup and boil for a short time. Pour in a sizeable bowl and let cool. Put in glass jars and cover tightly.
*Scarlet short stems and large wax cherries are best for preserving.
Allow 1 pound of sugar to each pound of fruit. Boil the juice and sugar to a thick syrup. Put into two equal parts of the cherries and stew until nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half and let them stew for as long as the first. Take out and lay in dishes.
Meantime, boil the syrup gently. When the cherries are cool, place them back in the syrup and boil for a short time. Pour in a sizeable bowl and let cool. Put in glass jars and cover tightly.
*Scarlet short stems and large wax cherries are best for preserving.
Submitted by Feb 7, 2010
15 min
30 min
45 min