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Dessert

Cherry Marmalade

A preserve made from cherries, sugar, and cold water, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cherry Marmalade

Ingredients

Directions

Prepare

  1. Stem and pit the cherries.

  2. Weigh the cherries and use half their weight in sugar.

Make the marmalade

  1. In a preserving kettle, combine the sugar and cold water.

  2. Boil the mixture until a few drops cool in cold water and are crisp yet slightly sticky.

  3. Add the cherries to the kettle and boil rapidly, stirring until the marmalade thickens and the fruit is clear.

  4. Remove the kettle from the heat and let the marmalade cool.

Store

  1. Store the marmalade like other preserves.

Recipe from a historical cookbook (Internet Archive).

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 and its pectin-rich flesh that gives the marmalade body and flavor.
Sugar
Sweetens the marmalade and, when boiled, thickens it and helps it set.
Cold water
Dissolves the sugar so it can be boiled evenly before the fruit is added.

The step that matters

Boiling the sugar syrup to the right stage. Sugar syrup must reach the point where drops turn crisp yet slightly sticky when cooled. Too little boiling leaves the marmalade runny, while too much makes it hard and grainy as it cools.

“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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