Cherry Marmalade
Ingredients
Directions
Wash the cherries and place them in a pot with ½ cup of water.
Stew the cherries until they are perfectly tender.
Pass the cherries through a colander to extract the stones.
To the resulting pulp, add 1 pound of sugar.
Heat the mixture over the fire and boil until it reaches a smooth paste.
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
- Morella cherries
- Provide the fruit pulp that forms the body and flavour of the marmalade.
- Sugar
- Sweetens the pulp and, as it thickens, helps set the marmalade into a spreadable paste.
The step that matters
Boil until a smooth paste forms. Sugar must be cooked into the pulp long enough to thicken it. Stop too early and the marmalade stays runny; cook too long and it can scorch or become 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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