Cherry Jam
Ingredients
Directions
Prepare the cherries
Stone the cherries and remove the stalks.
Place the cherries in a pan and heat slowly to draw out the juice.
Once the juice is released, boil quickly until the mixture reduces by half.
Make the jam
Clarify some loaf sugar and boil it to the 'Little Crack' stage.
Mix the cherry pulp into the clarified sugar and stir briskly.
Continue stirring until the bottom of the pan is clearly visible, indicating the preserve is done.
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 and juice that form the body and flavour of the preserve.
- Sugar
- Sweetens the preserve and, when boiled, helps it thicken and set as it cools.
The step that matters
Stirring after the sugar and pulp are combined. Sugar boiled to the right stage and then stirred briskly with the pulp helps prevent scorching on the base of the pan. Continued stirring until the pan bottom shows clearly signals the mixture has thickened enough to set.
“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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