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Dessert

Cherry Marmalade

A preserve made from ripe cherries and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cherry Marmalade

Ingredients

Directions

Prepare the fruit

  1. Choose two pounds of very ripe cherries and remove the stones and stalks.

  2. Place the cherries in a pan over medium heat.

  3. Reduce the cherries by nearly half.

Prepare the sugar

  1. Clarify two pounds of loaf sugar.

  2. Boil the clarified sugar until it reaches the little crack stage.

Combine and cook

  1. Add the cherry pulp to the sugar and mix well.

  2. Return the mixture to the heat.

  3. Stir with a spatula until you can easily see the bottom of the pan.

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

What each ingredient does

Cherries
Provide the fruit pulp, flavour and natural pectin that give the marmalade its body.
Loaf sugar
Sweetens the marmalade and, as it thickens on cooking, helps it set into a spreadable preserve.

The step that matters

Stirring until the bottom of the pan is visible. Cooking must drive off enough water for the sugar and fruit to reach a thick, set consistency. Stopping too early leaves the marmalade runny, while overcooking can scorch the sugar and make it bitter.

“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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