Cherry Jam
Ingredients
Directions
Prepare the fruit
Wash the cherries and place them in a pot with ½ cup of water.
Cook until the cherries are perfectly tender.
Pass the mixture through a colander to remove the stones.
Make the jam
Add 1 pound of sugar to the cherry pulp and stir until dissolved.
Boil the mixture over heat until it reaches a smooth paste.
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
- Fine morella cherries
- Supply the fruit pulp that becomes the jam's body and flavour.
- Sugar
- Sweetens the jam and, as it boils, helps the mixture thicken and set.
The step that matters
Boil until a smooth paste forms. Boiling drives off water and concentrates the sugar and fruit, which is what lets the jam thicken. Stopping too early leaves it runny, while cooking too long can scorch the sugar and fruit on the bottom of the pot.
“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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