Chekry Jam
Ingredients
Directions
Prepare
Remove the stalks and stones from the cherries.
Cook the jam
In a saucepan, combine the cherries, sugar (reserve some), and water.
Simmer to draw out the juice, then add the remaining sugar.
Bring to a boil, then reduce heat and simmer for over an hour.
Remove from heat and transfer to small pots.
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
- Morello cherries
- Provide the main fruit flavour, bulk and natural pectin and acidity that help the jam set.
- Sugar
- Adds sweetness and, as it concentrates during cooking, helps the jam thicken and keeps it preserved.
The step that matters
Simmer until the jam sets. Sugar and fruit pectin only form a gel once enough water has evaporated and the mixture reaches the right concentration. Stopping too early leaves the jam runny, while cooking too long can darken it and dull its flavour.
“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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