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 about 45 minutes, stirring constantly.
Add sugar and boil
Gradually stir in 1½ lbs of sugar for every 6 lbs of cherries until dissolved.
Continue boiling rapidly for about 20 minutes, skimming off any scum that forms.
Stir the jam constantly to prevent it from sticking to the bottom of 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
- Cherries
- Supply the fruit, juice and body that the jam is built from.
- Sugar
- Sweetens the jam and, with boiling, helps it thicken and keep.
The step that matters
Stirring during the sugar boil. Once sugar is added and the jam boils rapidly, the mixture thickens and can stick and scorch on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burnt flavour.
“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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