Cherry Shrub

No ratings yet

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Pick from the stalks, and stone a sufficient quantity of ripe morellas, or other red cherries of the best and most juicy description.
Put them with all their juice into a stone jar, and set it, closely covered, into a deep kettle of boiling water.
Keep it boiling hard for a quarter of an hour.
Then pour the cherries into a bag, and strain and press out all the juice.
Allow a pound of sugar to a quart of juice, boil them together ten minutes in a preserving kettle, skimming them well, and when cold, bottle the liquid;
first putting a jill of brandy into each bottle.