Cherry Jam
Ingredients
Directions
Make the syrup and cook the cherries
In a pot, boil the sugar and water for 5 minutes.
Add the cherries and boil for 10 minutes, removing any scum that forms.
Rest and reboil
Pour the mixture into a bowl and let it stand overnight.
The next day, boil the mixture again for 10 minutes.
Jar
Pour the jam into jars 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 flavour and the bulk of the jam.
- Sugar
- Sweetens the jam and helps preserve it by binding up water.
The step that matters
Reboiling the next day. As water evaporates during boiling, the sugar and fruit concentrate and the jam thickens. Boiling too briefly leaves it runny. Skimming scum during the first cook keeps the jam clear.
“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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