Cherry Jam with Liqueur (Thibarine)
·Cook the cherries
Pit the cherries and put them in a pot over low heat. If you're worried they might catch on the bottom, you can add a splash of water — but really no more than 50–100 ml.
Blend or mash
Cover the pot with a lid and let it simmer gently for about 20 minutes. Remove the lid, then mash with a potato masher or blend with a stick blender, depending on whether you want chunks of fruit in your jam or a smooth finish.
Once it thickens, add the liqueur
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Mix thoroughly and cook for another five to ten minutes — the jam will start thickening right away. Pour in your liqueur of choice.
Preserving
Pour the jam into prepared, thoroughly cleaned and warmed jars. Seal with lids and let cool, or process further by preserving in a pot of hot water or in the oven.