Cherry Jam with Tonka Bean
·Simmer 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 it up
Cover the pot with a lid and let the cherries bubble away 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 texture.
A pinch of tonka bean
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Add a pinch of grated tonka bean. Mix thoroughly and cook for a further five to ten minutes – the jam will start thickening right away.
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 of boiling water or in the oven if you like.