Cherry Marmalade

Ingredients

• 4 lb. of Cherries
• 1 lb. of loaf sugar
• 1 breakfast-cupful of water

Method

1. 1

   Remove stalks and stones from Cherries, crush stones and boil in water to extract flavor.

2. 2

   Boil fruit until reduced to pulp, then mix with boiled sugar syrup until thick and smooth.

3. 3

   Jar and store.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 286. The excerpt below is the record exactly as published.

1b. of loaf sugar, half a stick of cinnamon, about a teaspoonful of bruised cloves, and lqt. of brandy. Cork the bottle tightly, stand it in a warm place, and leave it for fourteen days. When ready, filter the liqueur until quite clear through a jelly -bag or a piece of flannel. Pour it into smaller bottles, cork them, and keep in a dry store cupboard. Cherry Marmalade. — (1) Remove the stalks and stones from the selected quantity of Cherries ; crush the stones, put them in a saucepan with a small quantity of water, and boil them until all the flavour is extracted. Put the fruit in a preserving-pan with a small quantity of water, and boil it until reduced to a pulp, stirring it occasionally with a wooden For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads. 360 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cherries — continued. spoon, to prevent it from sticking to the bottom and burning. For every lib. of fruit, boil jib. of loaf sugar in the strained water in which the stones have been boiled until small transparent bubbles form on the top. Mix the clarified sugar with the fruit and continue stirring it over the fire until thick and smooth. Turn the marmalade into small jars or glasses, leave until cold, then tie them over, and keep for use in a dry store cupboard. (2) Take the stalks off the Cherries and remove the stones ; then weigh them, and allow to each lib. of Cherries ilb. of sugar. Put the sugar into a preserving-pan, and to each lib. of sugar add 1 breakfast-cupful of water

Cook this with the app: pantry check, scaling, and the assistant.