Skip to main content
Dessert

Marmalade De Cerises

A preserve made from ripe cherries and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Marmalade De Cerises

Ingredients

Directions

Prepare the cherries

  1. Remove the stalks and stones from the cherries.

  2. Break the cherries and boil them strongly.

Make the marmalade

  1. Pass the boiled cherries through a sieve using a spatula or wooden spoon until only the skins remain.

  2. Return the cherry puree to the heat and reduce it by half.

  3. Weigh the reduced puree and add the same amount of sugar.

  4. Bring the mixture to a boil and check if it threads between your fingers; if it does, it's finished.

Recipe from a historical cookbook (Internet Archive).

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

Very ripe cherries
Provide the fruit pulp and flavour that make up the marmalade base.
Sugar
Adds sweetness and, once boiled down, helps the marmalade thicken and set.

The step that matters

Reducing the cherry puree and testing for set. Sugar and pectin concentrate as water evaporates, so the mixture can set. Cooking too little leaves it runny, while cooking too long can make it stiff and dull in flavour. The thread test shows when enough water has gone.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes