Gluten Free. Dairy Free. Vegan.
I don’t know where I got this recipe. I feel like I have always known that the ratio of stone fruit/berries to sugar is 2:1. We have a glut of top quality cherries right now (just $30 for 5kg of grade A). I can never find really good cherry jam, the really dark and treacly kind, and this way I know exactly what is included. Also, this recipe is completely scalable up and down. The proportions stay the same.
Historical preserves of cherries used less sugar and would likely preserve the shape of the fruits with an end product being cherries in light syrup than jam.
“To preserue Cheries.
TO euery pound of Cheries take a pound of suger, that done take a fewe Cheries and distreine them to make your syruppe, and to euerie pound, a pound of Suger, and Cheries, take a quarter of a poūd of syrrup, and this done take your syrrup and Suger, and set it on the fire, then put your Cheries into your sirrup, and let them boyle fiue se∣ueral times, and after euerie boiling skum them with the backeside of a spoone.”
Thomas Dawson (1587) Good huswifes jewell https://quod.lib.umich.edu/e/eebo/A19957.0001.001
Dr. Nicola Boyd
I am trying to teach myself to be a medieval and renaissance confectioner. This has led to an interest in modern deserts too.