Cherry Jam
Ingredients
Directions
Stone the cherries and place them in a pot.
Bruise the cherries as they boil until some juice is released.
Add the powdered sugar and stir well.
Skim off any scum that forms on the surface.
Boil the mixture until it reaches a jelly-like consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit, flavor, color, and pectin-bearing pulp that forms the jam's body.
- Powdered sugar
- Sweetens the jam and helps it thicken and set as it cooks down.
The step that matters
Boil the mixture until it reaches a jelly-like consistency. Jam sets when enough water evaporates and sugar and fruit pectin form a gel. Undercooking leaves it runny, while overcooking can make it stiff and sugary, so the set point needs checking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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