Cherry Cheese
Ingredients
Directions
Prepare the cherries
Remove the stones from the cherries and crack some of them to extract the kernels.
Blanch the kernels in boiling water and mix them with the cherries.
Cook the jam
In a large pot, combine the cherries and sugar.
Boil the mixture until it thickens into a jam, stirring frequently.
The jam is done when the fruit no longer sticks to the pan.
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
- Kentish cherries
- Provide the fruit, flavour and bulk of the jam.
- Lisbon sugar
- Sweetens the jam and helps it thicken as the mixture reduces.
The step that matters
Boiling until the jam thickens. Sugar and fruit pectin set only when enough water evaporates and the sugar concentration rises. Stopping too early leaves a runny jam, while cooking too long can scorch the sugar, so stir frequently to prevent sticking and burning on the pan base.
“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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