Jam of Kentish or Flemish Cherries
Ingredients
Directions
Prepare
Stone the cherries and weigh the fruit.
Cook the fruit
Heat the cherries slowly to draw out the juice before boiling.
Stew the cherries until tender, then boil quickly for 45 minutes to 1 hour, stirring frequently.
Add sugar and finish
Gradually stir in 1½ lbs of sugar for every 2 lbs of cherries.
Continue boiling rapidly for about 20 minutes, skimming off any scum.
Stir constantly to prevent the jam from sticking to the pan.
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
- Kentish or flemish cherries
- Provide the fruit, flavor and bulk that make up the jam.
- Powdered sugar
- Adds sweetness and helps the jam thicken and keep well.
The step that matters
Stir constantly during the final boil. Once sugar is added, the jam thickens and its sugars can scorch on the base of the pan, giving a burnt taste. Constant stirring spreads the heat evenly and keeps the jam from sticking.
“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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