Cherry Jam
Ingredients
Directions
Pit the cherries and weigh them.
Boil the cherries over a brisk fire for 1 hour, stirring constantly to prevent sticking.
Add 3 lbs of powdered sugar for every 6 lbs of cherries and boil quickly for 20 minutes, skimming off any scum.
Five minutes before removing from heat, add blanched cherry kernels if desired.
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
- Fresh cherries
- Provide the fruit, pectin, and tart flavor that form the jam's body.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Stirring the cherries while they boil. Cherries are thick and sugar-free at this stage, so they scorch on the bottom of the pan easily. Constant stirring spreads the heat and prevents burnt flavor and sticking.
“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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