Ohbrrt Marmalads
Ingredients
Directions
Boil the sugar with the water in a pot.
Skim the mixture until it drips from the skimmer like syrup.
Add the pitted cherries and boil until the marmalade flows readily.
Remove from heat and pour into jars.
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
- Sugar
- Dissolves into the water to form a syrup that sets and sweetens the marmalade.
- Cherries
- Provide the fruit flavour, body and natural pectin-bearing pulp that thickens the marmalade.
The step that matters
Boil until the marmalade flows readily. Sugar and fruit must reach a high enough concentration for the mixture to gel as it cools. Stopping too early leaves a runny product, while boiling too long can make it stiff and sugary.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.