See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Cherry preserves are so easy to make at home it’s a wonder more folks don’t do it. Not only are you saving money, you know exactly what’s going into the product. The Italian take on fruit preserves begins like so many other fruit preparations, by coating the fruit with sugar and lemon. But instead of the brief rest to slightly soften the fruit as you would for an Italian Fruit Salad or Peaches in Red Wine, you let the cherries macerate for several hours or overnight to draw out their juices. Then all you do is simmer the cherries in their own juice until they’re really soft and the natural thickening agent in the cherries (called pectin) has done its thing.
See on memoriediangelina.com
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