Cherry Jam
Ingredients
Directions
Prepare
Weigh 12 pounds of ripe cherries and 1 pound of sugar.
Break the stones of some cherries and blanch them.
Cook
Combine the cherries, sugar, and blanched stones in a pot.
Boil gently until the jam separates from the pan.
Cool and store
Pour the jam into china plates to cool.
Store in boxes with white paper between layers.
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 tartness that give the jam its body and flavor.
- Sugar
- Sweetens the jam and helps it thicken and keep by binding water.
The step that matters
Boil gently until the jam separates from the pan. Boiling too hard can scorch the sugar and fruit on the bottom of the pot, while too little cooking leaves the jam runny. Gentle heat lets water evaporate and the mixture reach a thick set.
“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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