Mrs Beetons Jams and Preserves Revisited
To Preserve Cherries in Syrup
(Very Delicious)
1.8kg (4lb) Cherries
1.35kg (3lb) Sugar
600ml (1 pint) Whitecurrant Juice
Use cherries that are as clear and as transparent as possible and perfectly ripe.
Pick off the stalks and remove the stones, damaging the fruit as little as you can.
Make a syrup with the above ratio of sugar, using the sugar syrup recipe.
Mix the cherries with it and boil them for about 15 minutes, carefully skimming them.
Turn them out gently into a pan and let them stand until the next day.
Drain the cherries in a sieve and put the syrup and whitecurrant juice into the preserving pan again.
Boil together until the syrup is somewhat reduced and rather thick.
Add the cherries and let them boil for about 5 minutes.
Take off the heat, skim the syrup, put the cherries into small sterilised pots or wide mouthed bottles.
Pour the syrup over and when quite cold.
Cover with lids, ensuring there is an airtight seal.
Time: 15 minutes to boil the cherries in the syrup. 10 minutes to boil the syrup and currant juice. 6 minutes to boil the cherries the second time.
Seasonable: Make this in July or August.
TO PRESERVE CHERRIES IN SYRUP
(Very delicious)
1529. INGREDIENTS - 4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice.
Mode - Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, by recipe No. 1512; mix the cherries with it, and boil them for about 15 minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day; then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil these together until the syrup is somewhat reduced and rather thick; then put in the cherries, and let them boil for about 5 minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles; pour the syrup over, and when quite cold, tie them down carefully, so that the air is quite excluded.
Time - 15 minutes to boil the cherries in the syrup; 10 minutes to boil the syrup and currant-juice; 6 minutes to boil the cherries the second time.
Average cost, for this quantity, 3s. 6d.
Seasonable - Make this in July or August.
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