John Myers
Black Cherry Jam, Pimped with Tonka Beans, Hazelnuts and Amaretto
The perfect black cherry jam, pimped with tonka beans, hazelnuts and amaretto recipe with a picture and simple step-by-step instructions.
- 1000 g Black cherries, pitted
- 4 Msp Grated tonka beans
- 1 packet Citric acid
- 500 g Preserving sugar 2: 1
- 3 tbsp Chopped hazelnuts
- 3 cl Amaretto
- Stone the black cherries. Finely grate the tonka bean.
- Mix the cherries with the sugar, the tonka bean and the citric acid and let it steep for half an hour, then coarsely puree the mixture. If you don’t like the cherries chunky anymore, you can puree the entire mixture.
- Bring the mixture to a boil in a high pot and add the hazelnuts after cooking for 3 minutes. After about 4 minutes of cooking, do the first gelling test, then remove the mixture from the stove and stir in the amaretto.
- Immediately pour into prepared glasses (which stand on a damp cloth during filling, so that the tension is removed from the glass when the boiling mass is filled), put the lid on and for about 10 minutes on the lid so that the glasses draw vacuum . Then turn the jars every 15 minutes so that the hazelnuts are evenly distributed in the jam.
- 5th mass makes 5 glasses of 220 ml each.
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