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Cherry Jam made without Sugar
From The encyclopædia of practical cookery, 1890
Serves 6
This jam will keep for several months.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 285. The excerpt below is the record exactly as published.
Cherry Jam made -without Sugar. — Pick the stalks off a sufficient quantity of Cherries, wipe them with a cloth to free them of all dust, and stone them. Break the stones, put them in a saucepan with a small quantity of water, and boil for a few minutes. Strain the liquor from the stones through a fine hair sieve, return it to the saucepan with the fruit, and boil the whole until reduced to a thick jam, stirring at the same time with a wooden spoon ; a small quantity of powdered cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.