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Cooking
Cherry Jam with Tonka Bean
· 4 servings
Simmer the cherries
Pit the cherries and place them in a pot over low heat. If you're worried about the cherries catching on the bottom, you can add a splash of water, but really just 50-100 ml.
Blend it up
Cover the pot with a lid and let it bubble away for about 20 minutes. Remove the lid, then mash with a potato masher or blend with an immersion blender, depending on whether you want chunks of fruit in your jam or not.
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 another 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 let cool, or process further in a pot or oven if you like.