Cherry Cheese
Ingredients
Directions
Prepare
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.
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 fruit and most of the body, and their natural pectin and acid help the jam set.
- Powdered loaf sugar
- Sweetens the jam and helps it thicken and set as it boils down.
- Cherry kernels
- Add a faint almond-like aroma that complements the cherry flavour.
The step that matters
Boiling the fruit with the sugar until it thickens. Cooking must continue until the mixture reaches the setting point, because sugar and pectin only gel once enough water has evaporated. Stopping early leaves a runny jam, while overcooking can make it stiff and dull in 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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