Cherry Marmalade
Ingredients
Directions
Prepare
Stem and stone the cherries.
Weigh the cherries and measure out half their weight in sugar.
Make the marmalade
In a preserving kettle, combine the sugar with cold water (½ pint for each pound of sugar).
Boil the sugar until a few drops cooled in cold water are crisp and slightly sticky.
Add the cherries to the boiling sugar and stir rapidly until the marmalade thickens and the fruit is clear and semi-transparent.
Remove the kettle from the heat and let the marmalade cool slightly before storing it like other preserves.
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
- Form the bulk of the marmalade and, as the fruit softens, give it body and flavour.
- Sugar
- Sweetens the marmalade and, once boiled, sets with the fruit as it thickens.
The step that matters
Boiling the sugar to the crisp-and-slightly-sticky stage. Sugar must be boiled to the right concentration before the fruit goes in. If it is undercooked, the marmalade will not thicken and set properly; if overcooked, it can become hard and grainy.
“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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