To preserve Cherries. is a traditional Elizabethan recipe for a classic preserve of cherries cooked in sugar syrup that are potted into jars and stored. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To preserve Cherries.
Take of the beſt and fayreſt Cherries ſome two pound, and with a paire of ſheeres clippe of the ſtalkes by the midſt, then waſh them cleane, and beware you bruise them not, then take of fine barbarie ſugar, and ſet it ouer the fire with a quart of faire water in the brodeſt veſſell you can get, and let
it ſeeth til it be ſomewhat thicke, then put in your Cherries, and ſtirre them together with a ſiluer ſpoone and ſo let them boyle, alwayes ſcumming, and turning them very gently, that the one ſide may be like the other, vntill they be ynough, the which to know, you muſt take vp ſome of the ſyrope with one Cherrie, and ſo let it coole, and if it will ſcarce run out it is ynough, and thus being cold, you may put them vp, and keepe them all the yeare.
Though the date of the book puts it in the Stuart period, it was actually registered with the London Company of Stationers on 1st September 1602 and not published until 1608, which makes this a late Elizabethan book.
Modern Redaction
Ingredients:
1kg good-quality cherries (remove any that are bruised)
1l water
1kg sugar
Method:
Combine the sugar and water in a large pan. Heat gently until the sugar has melted then bring to a boil and cook until the syrup has thickened slightly. Use a pair of scissors to cut the cherries off their bunches, so that a small portion of the stalk remains. Wash them carefully then dry in a cloth.
Place the cherries in the syrup and cook, turning frequently with a slotted spoon, until they are tender through. Spoon the cooked cherries into jars that have been sterilized and warmed in the oven. Top-up with the syrup, seal with the lid and set aside to cool. Label the jars and store in a cool, dark, cupboard.
