Jam of Morello Cherries
Ingredients
Directions
Prepare the cherries
Stone the morello cherries and weigh them.
Heat the cherries slowly to draw out the juice.
Cook and set the jam
Boil the cherries quickly for 20 minutes over a clear fire.
Gradually add 13 ounces of powdered sugar for each pound of cherries, stirring off the fire until dissolved.
Boil the jam for an additional 15 to 20 minutes, skimming off any scum.
If desired, add a few blanched and dried kernels a couple of minutes before pouring out the jam.
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, juice and tartness that form the body of the jam.
- Sugar
- Sweetens the jam and, as it boils down, helps it thicken and set.
The step that matters
Adding the sugar off the fire. Sugar added while the pan is still boiling can scorch or crystallise before it dissolves. Stirring it in off the heat lets it dissolve fully so the jam sets smoothly.
“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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