Cherry Jam
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil the sugar and water or juice to a syrup, about ten minutes; the syrup and fruit to the point of jellying, about forty minutes. Probable cost, 8d. or 9d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 349. The excerpt below is the record exactly as published.
Cherry Jam. — Choose sound, ripe Kentish cherries, remove the stones, and boil the kernels in a little water to draw out the flavour ; this will impart a very agreeable flavoui-to the jam. Weigh the fruit, after stoning it, and allow one pound of sifted sugar to one poimd of fruit. Put the sugar into a preserving-pan with a cupful of the water in which the kernels were boiled to each two pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.