Cherry Jam
From Dainty dinners and dishes for Jewish families, 1907
This jam is greatly improved by stoning the fruit first.
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 92. The excerpt below is the record exactly as published.
CHERRY JAM. This jam is greatly improved by stoning the fruit lirst. Allow 1 J lbs. of sugar to every 2 lbs. of stoned fruit, and 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.