Cherry Jam
Ingredients
Directions
Prepare the fruit
Stone the cherries and weigh them.
Boil the cherries over a brisk fire for 1 hour, stirring constantly to prevent sticking.
Add sugar and finish
Add 4½ lbs of sugar for each pound of fruit and boil quickly for 20 minutes, skimming off any scum.
Add blanched cherry kernels 5 minutes before removing from heat.
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
- Supply the fruit flavour and most of the bulk of the jam.
- Sugar
- Sweetens the jam and, as it concentrates, helps it set and keep.
The step that matters
Stirring while the cherries boil. Fruit with high sugar content scorches easily on the base of the pan, and constant stirring keeps it from sticking and burning, which would give the jam a bitter, burnt taste.
“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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