Candied Black Cherries

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 lb/1 kg firm black cherries
  • 2 lb/1 kg sugar
  • 1 pint/500 ml water


The cherries should be weighed after stoning. Dissolve the sugar in the water over a low heat without boiling. When the syrup is clear, put in the cherries. Simmer very gently until the cherries are almost transparent. Drain the fruit and put on flat trays. Dry thoroughly in the sun or in a very cool oven with the door slightly open. Dust with icing sugar containing a pinch of bicarbonate of soda and store in a box with waxed paper between the layers.

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