Cherry Marmalade
Ingredients
Directions
Prepare the cherries
Choose two pounds of very ripe cherries and remove the stones and stalks.
Place the cherries in a pan over medium heat and reduce them by nearly half.
Make the marmalade
Clarify one pound of loaf sugar and boil it until it reaches the little crack stage.
Add the cherry pulp to the sugar and mix well.
Return the mixture to the heat and stir with a spatula until you can easily see the bottom of 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
- Ripe cherries
- Provide the fruit pulp, flavour and natural pectin that set the marmalade.
- Loaf sugar
- Sweetens the marmalade and, as it thickens on boiling, helps it set firm.
The step that matters
Stirring until the bottom of the pan shows. Cooking the mixture down until it thickens and the spatula leaves a clear path shows the sugar has concentrated enough to set. Stopping early leaves a runny marmalade, while overcooking can make it stiff and prone to scorching 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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