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Dessert

Jam of Morello Cherries

Jam made from Morello cherries, sugar, and optional blanched cherry kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cherry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Jam of Morello Cherries

Ingredients

Directions

Prepare the cherries

  1. Stone the cherries and weigh them.

  2. Heat the cherries slowly to draw out the juice.

Make the jam

  1. Boil the cherries quickly for 20 minutes over a clear fire.

  2. Add 13 ounces of sugar for each pound of cherries and boil for an additional 15 to 20 minutes, skimming off any scum.

  3. Gradually stir in the sugar off the fire until dissolved.

  4. Optionally add a few blanched and dried cherry kernels a couple of minutes before pouring out the jam.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + cherrytop 20% of all pairs
    Smell alikelow
    Cooked together2,598 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Morello cherries
Provide the fruit, pectin and tart acidity that give the jam its flavour and body.
Sugar
Sweetens the jam and, as it boils down, helps it thicken and set.

The step that matters

Boiling after adding the sugar. Sugar must be added in the stated ratio and boiled long enough to concentrate the fruit and reach setting point. Too little boiling leaves the jam runny, while overboiling 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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