Fragrant with kirsch, this jam is for grownups. ♡ Whole cherries keep their shape nicely in this jam, so you can use it for cherry pies, tarts or Danish pastries. I added instructions for how to seal the jam jars.
Japanese or American type cherries (including stalks and stones)
400 g (300 g of fruit only)
150 g (50 % of the fruit in weight)
※You could replace the kirsch with any liqueur you like.
Rinse the cherries and remove the stalks and stones. Check out Recipe ID: 1137572 on details of prepping cherries. You can obtain about 300 g of fruit from 400 g with stalks and stones removed.
Put the cherries in a nonstick or enamel pot and drizzle the lemon juice over evenly.
Sprinkle granulated sugar and put in the fridge to sit overnight.
The next day, the fruit will have exuded a lot of juice.
Put the pot over moderate heat. When it starts to bubble, reduce the heat to low. Skim off any scum accumulated on the surface and simmer for 10 minutes.
Remove from heat and add the kirsch. The beautiful coloured sauce is done!
Store the sauce in a sterilised jar and keep in the fridge. After opening the jar, use up the jam within 2 to 3 weeks.
At Step 5, if you want to thicken the jam, place the cherry stones in an empty tea bag and put it in the pot to simmer together. (This is because there's a lot of pectin in the fruit skin and around the stones.)
How to store jam: ① Choose heatproof jars, which can be sealed. If the lids are made of tin, they may rust easily, so keep your eye on them.
Put the jars in a large pot and pour hot water to cover them. (do not let any air get inside the jars) Simmer for about 10 minutes or so to sterilise.
While they're still hot, take the jars out with tongs and place them upside-down on a clean tea towel. Leave to dry. After drying, if you sterilise with alcohol, it will be even cleaner.
While the jam is still hot, ladle it into the prepared jars up to the top, leaving as little air space as possible. Screw on the lid, and place the jar upside-down until it has cooled down.
You can store unopened jam jars in the fridge for 1/2 to one year, or even longer if all goes well.
After opening, you should use up the jam within 2 to 3 weeks since no preservatives are added. If you used a sugar substitute as the sweetener instead of sugar, use within one week.
See Recipe ID:1137572 for how to stone cherries. In this method, you can stone them without damaging or wasting the fruit.
This jam is very good as a cheesecake topping. ♡ If you are serving to children, put the kirsch into the jam before you heat it so that the alcohol evaporates.
Story Behind this Recipe
I bought a lot American cherries on sale, and decided to make this jam. I accented it with kirsch. When I was child, I loved "sour cherry cake" and this jam is very similar to the flavour. I am so happy with the results.
To retain the flavour of kirsch, add it after removing the jam from the heat. You can use any liqueur you like. The beautiful color of the jam is created by simmering over low heat for less than 10 minutes, so do not boil vigorously. If you want to thicken the sauce, take out the cherries, and reduce the sauce itself.