Cherry Jam
Ingredients
Directions
Prepare
Remove the stones from some cherries.
Blanch the cherries.
Cook
Combine the cherries, sugar, and blanched stones in a pot.
Boil gently until the jam separates from the pan.
Cool and store
Pour the jam into China plates to cool.
Store in boxes with white paper between layers.
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, flavour, and bulk of the jam.
- Sugar
- Sweetens the jam and helps it thicken and set as water evaporates during cooking.
The step that matters
Boil gently until the jam separates from the pan. Sugar and fruit pectin set only when enough water has evaporated. Stopping too early leaves the jam runny, while cooking too long or too hard can scorch it and make it taste 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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