Cherry Jam
Ingredients
Directions
Prepare the fruit
Stone the cherries and weigh them.
Cook the jam
Boil the cherries over a brisk fire for 1 hour, stirring constantly to prevent sticking.
Add 1½ cups (3 lbs) of powdered sugar for each pound of fruit.
Boil the mixture quickly for 20 minutes, skimming off any scum that rises.
Five minutes before removing from heat, add the blanched kernels of some cherries.
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 most of the body of the jam.
- Powdered sugar
- Sweetens the jam and, as it boils, helps it thicken and keep.
The step that matters
Stirring constantly during the first hour. Cherries are wet and full of sugar-rich juice that settles and scorches on the base of the pan over a brisk fire. Constant stirring keeps the fruit moving, so it cooks evenly and does not taste burnt.
“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.
More cherry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.