recipe from here
Bonjour mes belles,
It is cherry season here in France and the markets appear to be overflowing with them at present.
Time to make some jam and this is a recipe that I like and I also like the fact that this recipe comes from New Zealand, must be the kiwi in me. I also need to hide the Kirsch as French Boyfriend has a habit of breaking into the cabinet where I hide my the alcohol that I use for cooking and having a sneaky tipple when I am not looking.
Cherry and Kirsch Jam
- Ingredients (makes 3-4 jars)
- 1.2 kg cherries, stones removed – reserve 6-7 stones
- Juice of 3 lemons, reserve the pips
- 2 apples
- 400ml water
- 800g white sugar (I used jam sugar)
- 2 tbsps kirsch
MethodWash the apples and roughly cut them into pieces, skin, core and all. Place in a pot and add the water. Bring to the boil and cook for about 20 minutes or until the apples are soft. Tip in a sieve placed over a bowl. Press with a spatula to get out all the juice. There should be about 200ml liquid.
Tie the reserved cherry stones and lemon pips into a small piece of gauze. Put the lemon juice, 200ml liquid from the apples and the sugar into a pot. Dissolve the sugar and bring to the boil. Gently boil for 4-5 minutes. Add the cherries and gauze packet and bring back to the boil for a minute. Simmer for 2-3 minutes. At this stage add a good splash of kirsch if you like extra (additional to the above). Skim if necessary. Remove from the heat, cover and leave to macerate at room temperature for at least 6 hours or overnight.
Return to the heat and boil until the jam sets when tested – mine took about 60 minutes although the original recipe estimated 25-30 minutes. Finally add in 2tbsps kirsch and remove from the heat. Pour into sterilised jars and cool.
bonne fin de semaine à tous, Leeann x