Cherry Marmalade
Ingredients
Directions
Prepare the cherries
Wash the cherries and place them in a pot with ½ cup of water.
Stew the cherries until perfectly tender.
Pass the cherries through a colander to extract the stones.
Make the marmalade
Add 1 pound of sugar to the cherry pulp.
Heat the mixture over the fire and boil until it reaches a smooth paste.
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
- Morella cherries
- Provide the fruit pulp that forms the body and flavor of the marmalade.
- Sugar
- Sweetens the pulp and helps it thicken into a spreadable paste as it boils.
- Water
- Adds moisture so the cherries can soften fully while stewing.
The step that matters
Boil until a smooth paste forms. Sugar and fruit pulp thicken as water evaporates and sugar concentrates. Stopping too early leaves a runny marmalade, while boiling too long can scorch the sugar and make it hard.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.