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📝 Description
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🥘 Ingredients
To every lb. of cherries allow 1-1/4 lb. of sugar, 1 gill of water.
👨🍳 Method
Select ripe cherries; pick off the stalks, and reject all that have any blemishes. Boil the sugar and water together for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c. into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots; pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper brushed over on both sides with the white of an egg, and keep in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at preserving morello cherries this week, and I must say, the process was far more engaging than I anticipated. I found the technique surprisingly intuitive, even with the old-fashioned language. The most delightful surprise was the transformation of the cherries; after the second boil, they turned a deep, vibrant red, almost like little rubies nestled in their syrup. This recipe is perfect for the modern home cook who enjoys a bit of nostalgia. The preserved cherries are a fantastic addition to cheese boards, or as a unique topping for ice cream. I stored mine in sterilized jars, and they've been a hit at every gathering since. Next time, I plan to experiment with different types of cherries and maybe even infuse the syrup with a touch of spice. I can't wait to see how these cherries evolve over time.
