Cherry Jam
Ingredients
Directions
Macerate the cherries
Stone the cherries and place them in a dish.
Gradually add the sugar to the cherries.
Cover the dish and let it sit overnight.
Cook and jar
The next day, boil the mixture slowly until it forms a smooth, thick mass.
Transfer the jam into 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 base, flavor, and bulk that becomes the jam.
- Sugar
- Adds sweetness and helps draw out juice and thicken the jam as it cooks.
The step that matters
Boiling slowly until thick. Sugar and fruit pectin set into a gel only when enough water has evaporated. Stopping too early leaves the jam runny, while overcooking can scorch the sugar and make it stiff and dark.
“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.