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 3 lbs of sugar and boil quickly for 20 minutes, skimming off any scum that rises.
Optionally, add blanched cherry 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, pectin and acidity that give the jam its body and flavor.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Stirring while the cherries boil. Cherries are dense with sugar-free juice that scorches easily on the bottom of the pan. Constant stirring keeps the fruit from sticking and burning, which would give the jam a bitter, caramelized 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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