Cherry Jam
Ingredients
Directions
Prepare
Weigh 1 lb of sugar for every 12 lbs of ripe cherries.
Break the stones of some cherries and blanch them.
Cook
Combine the cherries, blanched stones, and sugar in a pot.
Boil gently until the jam becomes clear and separates from 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
- Cherries
- Provide the fruit bulk and flavor, along with natural pectin and acid that help the jam set.
- Sugar
- Sweetens the jam and binds water, helping it thicken and keep well.
The step that matters
Boil gently until the jam clears and pulls away from the pan. The sugar concentration and pectin must reach the gel point for the jam to set. Too little cooking leaves it runny, while too much can 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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