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Dessert

Cherry Jam

Jam made by boiling cherries with sugar and currant juice.

From an old cookbook · modernised transcription
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Cherry Jam

Ingredients

Directions

  1. Combine ¾ pound of sugar with 1 pound of cherries in a pot.

  2. Boil until the juice is almost gone.

  3. Add 1 pint of currant juice and boil for an additional 20 minutes.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the jam and helps it set into a thick, spreadable texture.
Cherries
Provide the main fruit flavor, pectin, and bulk of the jam.
Currant juice
Adds tartness and extra pectin to help the jam thicken.

The step that matters

Boiling until the juice is almost gone. Cooking off excess liquid concentrates the fruit and sugar. If the jam is not reduced enough, it stays runny; if overcooked, it can turn sticky or scorch on the bottom of the pot.

“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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