Home › The Waldorf Kitchen › Preserved Cherries

Preserved Cherries

The large red variety of cherries, usually used for pies, and the Morello cherry are the best for preserves. They should be fresh and sound, and the larger the better. Remove the stems and stones from the cherries, being careful not to bruise them. Then weigh the cherries, and allow their own weight in sugar; shake the sugar over the cherries, and stir in with them and allow them to stand all night in order that the sugar may harden the cherries slightly. In the morning put all into the preserving-pan, place on the stove, allow it to get hot gradually, and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove, cover it over and let the preserve cool. When cold, put it into glass jars, dip pieces of white paper in brandy and place on the tops of the jars, and cover them tightly so as to keep out the air. Keep in a cool, dark place.