Cherry Jam
From A guide to modern cookery, 1909
Serves 8
Red-currant juice helps achieve proper consistency.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 468. The excerpt below is the record exactly as published.
CHERRY JAM Stone the cherries, and allow one and a half Ibs. 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
Cook this with the app: pantry check, scaling, and the assistant.