Cherry Cheese
Ingredients
Directions
Prepare the fruit
Stone the cherries.
Blanch some of the kernels in boiling water.
Mix the blanched kernels with the fruit.
Cook and pot
Boil the fruit with the sugar until it thickens to a jam consistency.
When the fruit no longer sticks to the pan, pour it into pots.
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 main fruit body and flavor that the mixture cooks down into a thick spread.
- Powdered loaf sugar
- Sweetens the fruit and helps it thicken into a jam-like set as it boils down.
- Cherry kernels
- Add a subtle almond-like aroma from the blanched kernels mixed into the fruit.
The step that matters
Boiling until the fruit no longer sticks to the pan. Sugar and fruit pectin set as water evaporates, so the mixture must cook long enough to reach jam consistency. Undercooked fruit stays runny and may spoil, while overcooking can scorch the sugar and make it hard and dark.
“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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