Cherry Jam
Ingredients
Directions
Prepare the cherries
Make a small hole in each cherry and remove the stone carefully.
Make the syrup
In a preserving pan, combine 2 lbs of preserving sugar and 1 pint of water.
Boil the mixture for 2-3 minutes.
Cook and soak the fruit
Add the cherries and stir gently to avoid breaking them.
Boil for 8 minutes.
Pour the mixture into a basin and let it stand for 24 hours to soak.
Remove the cherries and let them drain on a sieve.
Finish the jam
Add 1 lb of sugar to the syrup.
Boil again.
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 pieces that hold their shape while cooking.
- Preserving sugar
- Sweetens the jam and helps preserve it and set it to a gel.
The step that matters
Stir the cherries gently. Stirring hard breaks the soft fruit apart, so the cherries lose their shape and the jam turns mushy rather than holding whole pieces.
“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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