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Dessert

Marmalade De Cerises

A preserve made from ripe cherries and clarified sugar, cooked until thick and set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Marmalade De Cerises

Ingredients

Directions

Prepare the cherries

  1. Remove the stalks and pits from the cherries.

  2. Break the cherries and boil them strongly.

  3. Pass the mixture through a sieve using a spatula or wooden spoon until only the skins remain.

Make the marmalade

  1. Return the cherry puree to the heat and reduce it by half.

  2. Weigh the reduced puree and add an equal amount of sugar.

  3. Bring the mixture to a boil and check if it threads between your fingers; if it does, it's finished.

Recipe from a historical cookbook (Internet Archive).

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 flavour, natural pectin and the bulk of the puree.
Clarified sugar
Sweetens the puree and, at high concentration, helps the marmalade set and keep.

The step that matters

Checking the set by threading. Reducing the puree to the right concentration is what makes the marmalade set. Too little cooking leaves it runny, while overcooking makes it stiff and dull. The thread test shows when the sugar and fruit have reached the point where the mixture gels as it cools.

“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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