Cherry Jam
Ingredients
Directions
Prepare
Break the stones of part of the cherries and blanch them.
Make the jam
Combine the cherries and sugar in a preserving pan.
Gently stir the mixture until the jam thickens.
Pour the jam into china plates to cool.
Store
Store in boxes with layers of white paper between.
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 natural acidity that give the jam its body and flavour.
- Sugar
- Sweetens the jam and, by drawing out water, helps it thicken and keep.
- Cherry stones
- Blanched stones add a subtle almond-like aroma from compounds released during cooking.
The step that matters
Gently stir the mixture until the jam thickens. Stirring gently keeps the fruit from scorching on the base of the pan while sugar and fruit concentrate. Overcooking can make the jam stiff, while undercooking leaves it runny and less likely to keep.
“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.
More cherry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.