Cherry Jam
Ingredients
Directions
Prepare
Remove the pits from the cherries.
Use equal quantities of cherries and sugar.
Cook and store
Boil the mixture slowly until it reaches a jelly-like consistency.
Allow to cool and store in jars.
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 natural pectin that help the jam thicken as it cooks.
- Sugar
- Sweetens the jam and, with heat, helps it set to a jelly-like texture.
The step that matters
Boil slowly until jelly-like. Sugar and fruit pectin set only at the right concentration. Undercooking leaves runny jam, while overcooking can scorch the sugar and dull the 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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