Cherry Jam
Ingredients
Directions
In a saucepan, combine the sugar and water to make a thick syrup.
Add the seeded cherries to the syrup.
Boil for a few minutes until the cherries are softened.
Pour the jam into a quart jar for storage.
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 body, flavour and most of the jam's bulk.
- Sugar
- Sweetens the jam and helps set its thick, spreadable texture.
The step that matters
Boil until the cherries soften. Boiling dissolves the sugar into the fruit and drives off water so the jam thickens. Stopping too early leaves it runny, while boiling too long can make it stiff and dull in flavour.
“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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