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Cooking
Cherry Jam with Liqueur (Thibarine)
· 4 servings
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.
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.
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.
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 water bath in a pot or oven if you prefer.