Madeleine Kamman

Modern Cherry Preserves

Preparation info
  • NFR—

    Six

    8 ounce jars
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

You will need 3½ pounds of cherries to obtain 3 pounds net weight after pitting the cherries with a pitter; leave the cherries whole. Use dry pectin. No water is needed; the juices of the cherries and the sugar will form the syrup. There is no need to check the preserve texture on a plate as is done in old-fashioned jams.

Ingredients

  • 3 pounds (net weight) pitted cherries
  • 2 ounces powdered pectin
  • ½

Method

Sterilize the jars, new dome lids, and screw tops. Put the cherries in a large flat-bottomed sauteuse pan. Sprinkle in the pectin, stirring. Rapidly bring the mixture to a full, irrepressible boil that wells up over the whole surface of the pot. Continuing to stir and boil hard, add the butter, then the sugar in one continuous rain. When the sugar has all been added, continue boiling hard and s