{"id":7870,"slug":"cherry-conserve","title":"CHERRY CONSERVE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three and 1/2 pounds of large red cherries","two and 1/2 pounds of sugar","1/4 pound of seeded raisins","the juice and pulp of three oranges"],"ingredients_norm":["and pounds of large red cherry","and pounds of sugar","raisin","juice and pulp of orange"],"steps":["Take three and 1/2 pounds of large red cherries, stone them and cook for fifteen minutes.","Heat two and 1/2 pounds of sugar in the oven; add it to the cherries; also 1/4 pound of seeded raisins and the juice and pulp of three oranges.","Cook until the mixture is as thick as marmalade."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w102:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"123872b1215e7e653ce911e87abbf477e3e41a527c7ff1f2067177f5eb92c789","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cherry-conserve"}