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Cherry jam with port wine

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Ingredients for 1 servings:

  • 900 g sweet cherries, weighed pitted
  • 500 g gelling sugar, 2:1
  • 1 pack of citric acid
  • 100 ml port wine, red

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 44 minutes

Place the cherries in a large saucepan and puree with a hand blender. Stir in the gelling sugar and citric acid and let stand for 1 hour. Bring to a boil and simmer for 4 minutes. Remove from the heat and add the port wine. Skim off any foam. Ladle into glasses and stand upside down for 10 minutes.

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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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