Cherry Jam
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
Cook the jam
Boil the cherries over a brisk fire for 1 hour, stirring constantly to prevent sticking.
Add 1½ cups of powdered sugar for each pound of fruit and boil quickly for 20 minutes, skimming off any scum.
If desired, add the blanched kernels 5 minutes before removing from heat.
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 base, flavour and natural pectin that help the jam thicken and set.
- Powdered sugar
- Adds sweetness and helps preserve the jam while it thickens and sets.
The step that matters
Stirring while boiling the cherries. Fruit and sugar mixtures stick and scorch on the bottom of the pan when heated over a brisk fire. Constant stirring spreads the heat evenly and keeps the jam from burning, which would give it a bitter, burnt taste.
“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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