Preserves and Shrub from the Same Cherries

No ratings yet

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 3 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

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.

Stone the cherries and cover with vinegar.
Stand in a cool place for twenty-four hours and drain off the fruit juice and the vinegar.
To each pint of juice add a scant pound of sugar, simmer for twenty-five minutes and bottle air-tight.
Put the drained cherries in a stone crock with alternate layers of granulated sugar, allowing three-quarters of a pound of sugar for each pint of fruit.
Keep the crock covered and in a cool place.
Every eighteen hours stir the fruit and sugar carefully for a period of eight days.
The uncooked preserves can be put in small jars and paraffined, but they need not be sealed air-tight.