To preserve Cherries

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a pound of the smallest cherries, but let them be well coloured, boil them tender in a pint of fair water, then strain the liquor from the cherries and take two pound of other fair cherries, stone them, and put them in your preserving-pan, with a laying of cherries and a laying of sugar, then pour the sirrup of the other strained cherries over them, and let them boil as fast as maybe with a blazing fire, that the sirrup may boil over them; when you see that the sirrup is of a good colour, something thick, and begins to jelly, set them a cooling, and being cold pot them; and so keep them all the year.