Cherry Marmalade
Ingredients
Directions
Make the syrup
Boil the sugar with the water in a pot.
Skim the mixture until it drips from the skimmer like icicles.
Cook the marmalade
Add the pitted cherries and boil until the marmalade flows readily.
Remove from heat and pour into pots.
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
- Provides sweetness and, once concentrated by boiling, helps the marmalade set.
- Cherries
- Supply the fruit flavor and the body of the marmalade.
The step that matters
Judging when the marmalade flows readily. Boiling drives off water and concentrates the sugar, which is needed for the marmalade to set as it cools. Stopping too early leaves it runny, while cooking too long makes it stiff and may cause sugar to crystallize.
“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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