Cherry Jam
Ingredients
Directions
Prepare
Combine pitted cherries and sugar in a bowl.
Let the mixture sit until the sugar is moistened with juice.
Cook
Place the mixture over low heat until the sugar dissolves.
Increase heat to medium and bring to a boil.
Boil for 30 to 40 minutes, depending on the quantity.
Jar and store
Pour the hot jam into jelly glasses.
Once cooled, cover as you would jelly.
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, flavor, and pectin-bearing body that the jam is built around.
- Sugar
- Sweetens the jam, draws out juice, and helps it thicken as it cooks down.
The step that matters
Boil until thickened. Sugar and fruit must reach a rolling boil for long enough to concentrate and set; too little boiling leaves the jam runny, while overcooking can make it stiff or scorched.
“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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