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Cherry jam with balsamic vinegar

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Ingredients for 2 servings:

  • 1 ¼ kg sweet cherries
  • 100 ml balsamic vinegar
  • 1 kg gelling sugar 1:1
  • 1 tsp peppercorns, black

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Pit the cherries and puree them with the vinegar, mix with the sugar, and let it steep for at least 3 hours. Bring the mixture to a boil and simmer for 4 minutes. Crush the peppercorns in a mortar and pestle and add them to the almost-finished jam, then pour the jam into jars.

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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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