Cherry Jam
Ingredients
Directions
Stone the cherries and place them in a pot.
Bruise the cherries as they boil until some juice is released.
Add the powdered sugar and stir well.
Skim off any scum that forms on the surface.
Boil the mixture until it reaches a jelly-like consistency.
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, pectin and juice that form the jam's body and flavor.
- Powdered sugar
- Sweetens the jam and helps it thicken and set as it cooks.
The step that matters
Boil until jelly-like. Cooking must reach the point where the sugar and fruit pectin set. Stopping too early leaves runny jam, while cooking too long can make it stiff and dull in flavor.
“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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