Cherry Jam
Ingredients
Directions
Prepare
Stone the cherries, ensuring to keep the juice.
Combine the cherries and sugar in a pot.
Cook and test
Heat over medium until the syrup is clear.
Test for jellification by cooling a small amount on a plate.
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 main fruit flavor and the bulk of the jam, with their juice adding moisture.
- Sugar
- Sweetens the jam and, as it cooks down, helps it thicken and set.
The step that matters
Test for jellification. Jam thickens as water evaporates and it cools, so a cold plate test shows whether it will set. Testing too late or too early can leave it runny or overly stiff.
“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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