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Cherry jam without gelling sugar

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Ingredients for 1 servings:

  • 1 ½ kg cherries
  • 900 g sugar
  • 2 apples, only the peel

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Pit the cherries and place them in a pot; I use a large brass pot. Then add the apple peels (pectin) and the sugar, and mix everything well. Let it sit for 2 hours, stirring occasionally. This dissolves the pectin, which is very helpful for the setting process later. After two hours, heat the cherries and let it cook until the mixture bubbles like lava; this takes about 30-45 minutes. While the jam is still hot, pour it into twist-off jars, screw the lids on, and turn them upside down until it has cooled. Tip: If you like, you can refine it with vanilla pods or lime, or a pinch of cinnamon, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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