John Myers
Black Cherry Jam with Rum Cranberries
The perfect black cherry jam with rum cranberries recipe with a picture and simple step-by-step instructions.
- 1100 g Black cherries, pitted
- 100 g Rum cranberries
- 600 g Preserving sugar 2: 1
- 1 packet Citric acid
- Vanilla, ground to taste
- Finely chop the rum cranberries. (Pickled yourself, just put dried fruit in a glass, fill up with 54% rum and let it steep for at least 6 months) … they also fit on ice cream or other delicacies.
- Mix the black cherries with sugar and citric acid and puree finely.
- Fold in the cranberries and season to taste with the vanilla. Let the juice soak in a cool place overnight.
- Then bring the mixture to the boil and simmer until the gelation point is reached, do not forget to stir so that it does not set. Put something on a plate to test the gelation
- Remove the foam that appears with a spoon and then pour the hot mass into prepared glasses.
- Make the edges of the jars clean and close with the lid, then turn them upside down for a good 5 minutes so that they are vacuum-drawn, then turn over and let them cool down.
- 7th mass makes 7 glasses of 220 ml each.
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