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Cooking
Cherry Jam with Liqueur (Thibarine)
· 4 servings
Cook the cherries
Pit the cherries and place 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 bubble away for about 20 minutes. Remove the lid, then mash the cherries with a potato masher or blitz them with a hand blender, depending on whether you want chunks of fruit in your jam or a smooth texture.
Once thickened, add the liqueur
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Combine thoroughly and cook for a further five to ten minutes. The jam will start to thicken right away. Pour in your favourite liqueur.
Canning
Pour the jam into prepared jars that have been thoroughly cleaned and warmed. Seal with lids and leave to cool, or process further in a pot or oven if you prefer.