Cherry Jam
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Stone the cherries, and allow one and a half lbs.
- of loaf-sugar per two lbs.
- of the fruit;
- taking care to have equal weights of sugar and fruit if the latter be not over sweet.
- Put the sugar in the preserving pan;
- moisten it with water that it may dissolve, and boil it for five minutes, skimming carefully the while.
- Add the cherries and a half-pint of red-currant juice, and cook over a fierce fire until the “nappe” stage is reached.
- Remarks:—(1) The addition of red-currant juice is advocated for this jam, seeing that by ensuring the proper consistence it obviates prolonged cooking;
- and, as I have already pointed out, red fruit is all the better, and preserves a more perfect colour, when it is cooked rapidly.
- (2) When the fruit begins to boil, carefully skim it, otherwise the scum hardens, and not only spoils the jam but often sets it fermenting.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon