{"id":7856,"slug":"preserved-cherries-2","title":"PRESERVED CHERRIES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sour red cherries, or 'Morellas'","sugar (three-quarters of a pound to every pound of cherries)","cherry stones (a handful)"],"ingredients_norm":["sour red cherries or 'morellas'","sugar","cherry stone"],"steps":["Take sour red cherries, or 'Morellas' (never use sweet ones), stone them, preserving every drop of juice.","Weigh the cherries, and for every pound take three-quarters of a pound of sugar.","Set the sugar and juice of the cherries on to boil, also a handful of the cherry stones pounded and tied in a thin muslin bag.","Let this boil about fifteen minutes.","Skim off the scum that rises.","Now put in the cherries, and boil until the syrup begins to thicken like jelly.","Remove from the fire, fill in pint jars, and when cold, cover with brandied paper and screw on the cover tight."],"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:w100:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f5cf2cd11b70725d063b801deb67d21d9f98e951274f141d07d0863e1c56d94","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/preserved-cherries-2"}