Cherry Cheese
Ingredients
Directions
Prepare the cherries
Remove the stones from the cherries.
Break the stones of some cherries and blanch the kernels.
Make the cherry jam
Combine the cherries, kernels, and sugar in a kettle.
Boil gently until the jam becomes clear.
Pot and store
Pour into small, shallow pots and store in a dry place.
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 and most of the bulk and flavour of the jam.
- Loaf sugar
- Sweetens the jam and helps it set into a thick, spreadable preserve.
The step that matters
Boil gently until the jam becomes clear. Boiling too hard or too briefly changes the texture and colour. Gentle, steady heat lets the sugar dissolve and the fruit thicken slowly, giving a clear, well-set preserve.
“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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