Cherry Jam
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
Make the jam
Boil the cherries over a brisk fire for 1 hour, stirring constantly to prevent sticking.
Add 3 lbs of roughly powdered sugar for every 6 lbs of cherries.
Boil the mixture quickly for 20 minutes, skimming off any scum that rises.
Five minutes before removing from heat, add blanched cherry kernels if desired.
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, pectin and acidity that form the jam's body and flavour.
- Sugar
- Sweetens the jam and helps it thicken and keep by binding water.
The step that matters
Stirring while the cherries boil. Cherries are juicy and sugar-free at this stage, so they scorch easily on the bottom of the pan. Constant stirring prevents sticking and burnt flavour.
“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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