Cherry Jam is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic preserve of pitted fruit cooked with sugar and redcurrant juice until the mixture reaches the setting point before being potted in jars and stored. The full recipe is presented here and I hope you enjoy this classic British version of: Cherry Jam.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
Cherry Jam.
1528. INGREDIENTS — To every lb. of fruit, weighed before stoning, allow 1/2 lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar.
Mode.—Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.
Time.—According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.
Average cost, from 7d. to 8d. per lb. pot.
Sufficient.—1 pint of fruit for a lb. pot of jam.
Seasonable.—Make this in July or August.
Modern Redaction
Ingredients:
400g minimum of cherries
For every 500g fruit (weighted before pitting) add:
250g sugar
110ml redcurrant juice (or cranberry juice)
Method:
Weigh the fruit before pitting and measure out half the weight of sugar. Pit the cherries (reserve the stones) then add to a pan, bring to a boil and continue boiling until almost all the juice has dried up (about 50 minutes). Add the sugar and the currant (or cranberry) juice.
Continue boiling for about 20 minutes, or until the setting point is reached (at least forty minutes). Test by placing a teaspoon of the mixture on a place cooled in the fridge. Allow to cool for a minute and then if a skin forms when you push the mixture with your fingernail it's ready to pot. If you don't get a skin continue boiling for a further twenty minutes and test again.
Skim the surface when ready and, a few minutes before the jam is done, crack a few of the stones and add the kernels to the jam. Ladle the resultant jam into jars that have been sterilized and baked in an oven pre-heated to 100°C for 10 minutes. Seal tightly with lids then set aside to cool and store for at least 1 month in a cool, dark, cupboard, to mature before using.
