Jam of Kentish Ob Flemish Cherries
Ingredients
Directions
Prepare the cherries
Stone the cherries and weigh the fruit.
Cook the jam
Heat the cherries slowly to draw out the juice before boiling.
Stew the cherries until tender, then boil rapidly for 45 minutes to 1 hour, stirring constantly.
Gradually stir in 1½ lbs of sugar for every 2 lbs of cherries.
Continue boiling for about 20 minutes, skimming off any scum that forms. Stir well to prevent the jam 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
- Provide the fruit, pectin and acid that form the jam's body and flavour.
- Powdered sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Stir in the sugar gradually and keep stirring. Adding sugar slowly lets it dissolve evenly, and constant stirring during boiling stops the sugar and fruit from scorching on the bottom of the pan.
“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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