Home › The Cherry › Cherries with Ice Cream

Cherries with Ice Cream

Serve vanilla ice cream with brandied, spiced, or stewed cherries as a hot or cold sauce. (Unless fresh-picked, uncooked cherries are very ripe indeed and very sweet the combination is not always a safe one.) CHERRY JELLY No. I Let cherries not fully mature stand in a crock on the back of the stove, or in slow oven till all juice is extracted, then strain, cook down one-third, and measure, allowing one pound of sugar for each pint of juice. Heat separately, then cook together twenty minutes or until it jells. CHERRY JELLY No. 2 (With Currant) Use equal parts of cherries and currants, proceeding as for No. I.

CHERRY JELLY No. 3 (With Raspberry) Use equal parts of raspberry and cherry as above (No 2). FOUR FRUIT JELLY (Old Recipe) Use equal parts cherry, strawberry, raspberry. and currant, stoning cherries and saving juice which exudes. Mix and crush, then squeeze hard; strain through linen bag and measure. Allow a pound and two ounces of loaf sugar for each pint of juice; put together in preserving kettle, boiling and skimming. It should jell after twenty minutes boiling; may take a little longer.

CHERRY JAM No. I Stone cherries and weigh, allowing equal parts of fruit and sugar. Place in preserving kettle and let stand over night, then boil till the jam jellies from the spoon. Place in jam pots.

CHERRY JAM No. 2 (With Currant Juice) To six pounds of cherries (after stoning) allow two pounds of currants. Mash and place currants with half the pits of the cherries, cracked, in a double boiler and cook thirty minutes, after this straining through linen bag. Add this liquor to the cherries (mashed) and cook to half the original quantity. Have ready a thick syrup and add six pounds of it to the fruit, stirring, skimming, and cooking till the syrup beads. Stir in either two wineglasses of Kirschwasser or Maraschino; remove, and fill jars. CHERRY JAM No. 3 Cook together three pints each of cherries and currant or raspberry juice till reduced one-half when add three pounds of sugar. Cook as for Cherry Jam No. 2.

PRESERVED CHERRIES No. I Preserve cherries with the usual pound for pound of sugar and fruit, making a syrup with either a little cold water or light wine. Grape Juice may also be used. (See Grapes.) PRESERVED CHERRIES-WITH LEMON No. 2 To each six pounds of tart fruit allow the rind of three lemons, simmering the latter thirty minutes, then straining off the water. Meantime cut fine the lemon pulp, freeing it from seeds and heavy "rag." Make a syrup of three pounds of sugar to one pint of water (using that in which the lemon peel simmered). Skim, boil and add cherries, letting boil five minutes. Add the lemon pulp and boil three minutes longer, then put fruit in jars, pouring over it the hot syrup. PRESERVED CHERRIES-WITH CURRANTS No. 3 To eight pounds of cherries, stoned, add two pounds of stemmed currants and sugar equal in weight to the fruit. After the sugar has dissolved cook together slowly thirty minutes.