At a glance
The cherries are simmered slowly, then mashed or blended to your preferred texture. Once they've thickened, sugar mixed with pectin is stirred in, followed by the liqueur. The mixture thickens quickly, and then it's simply a matter of filling hot jars and letting them cool, or giving them a short water-bath (which is actually the most time-consuming part).
1/4
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 just 50–100 ml.
For this step
0/12/4
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'd like chunks of fruit in your jam or a smooth finish.
3/4
Once thickened, add the liqueur
Mix the sugar with the pectin and stir it quickly into the fruit. Mix thoroughly and cook for another five to ten minutes — the jam will start to thicken right away. Pour in your liqueur of choice.
For this step
0/3
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
