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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Cherry Jam this week, and I must say, the process was a delightful blend of old and new. I found the technique of using red-currant juice to be a clever way to enhance the flavor and achieve a lovely, deep color. I was surprised by how much the cherry pits added to the final product—it was a gamble, but the almond-like flavor they imparted was truly delightful. This recipe is perfect for the modern home cook looking to stretch their pantry staples. The use of currant juice and cherry pits as flavor boosters is a resourceful touch that resonates with today's frugal foodies. The result is a jam that's both nostalgic and uniquely flavorful. I'll be enjoying this on my morning toast for weeks to come.
