Cherry Marmalade
Ingredients
Directions
Prepare
Wash and pit the cherries.
Cook
Heat the cherries slowly in a pot, adding a little water if needed to prevent burning.
Add an equal measure of white sugar to the cherries.
Cook the mixture slowly for about two hours, stirring occasionally.
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
- Provides the fruit base, flavor, and bulk of the marmalade.
- White sugar
- Sweetens the fruit and, as it concentrates during cooking, helps the mixture thicken and set.
The step that matters
Cook slowly and stir occasionally. Sugar-rich fruit scorches easily on the bottom of the pot at high heat. Gentle, steady cooking with regular stirring prevents burning and lets water evaporate so the spread thickens evenly.
“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.