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Cherry jam with tonka bean and amaretto

updated

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Ingredients for 10 servings:

  • 1,600 g cherry(s), pitted
  • 400 ml Amaretto
  • 700 g gelling sugar 3:1
  • 4 packets of vanilla sugar
  • 4 dashes bitter almond flavoring
  • 1 tonka bean(s)
  • 1 pack of citric acid, if necessary

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

makes about 10 glasses

Grate the tonka bean and mix it with all the other ingredients, except the citric acid, in a saucepan. Bring to a boil over high heat. Boil briskly for about 5 minutes, breaking up the cherries with a hand blender. Be careful not to burn anything. Test for settling. Place 1 teaspoon of the jam on a cold plate. It should begin to set within a short time. If it doesn’t, add the juice of one lemon or a sachet of citric acid to the boiling mixture. Mix well and test again to see if the jam has set. Finally, pour the jam into cold, rinsed jars and seal. Allow to cool.

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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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