Cherry Cheese
Ingredients
Directions
Prepare the fruit
Remove the stones from the cherries.
Break the stones of some cherries and blanch the kernels.
Cook the jam
Combine the cherries, kernels, and sugar in a kettle.
Boil gently until the jam becomes clear.
Pot and store
Pour into small, shallow pots and store in a dry place.
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 body and flavor that form the jam.
- Loaf sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Boil gently until the jam becomes clear. Boiling too hard can scorch the sugar and fruit or break down pectin, leaving a dark, runny, or uneven jam. A gentle boil lets water evaporate slowly while the sugar thickens and sets the fruit.
“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.
More cherry jam recipes
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.