Jam of Morello Cherries
Ingredients
Directions
Prepare
Remove pits from the cherries and weigh them.
Cook the jam
Heat the cherries slowly to draw out the juice.
Boil the cherries quickly for 20 minutes over a clear fire.
Add 26 ounces of sugar for every 2 pounds of cherries.
Boil the jam for an additional 15 to 20 minutes.
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
- Morello cherries
- Provide the fruit, pectin and acid that give the jam its flavour and body.
- Granulated sugar
- Sweetens the jam and helps it thicken and set as it cooks down.
The step that matters
Boil the jam for an additional 15 to 20 minutes. Sugar and fruit must reach a concentrated boil so pectin and acid can set the jam; undercooking leaves it runny, while overcooking can darken and scorch it.
“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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