Cherry Jam (Confiture de Cerises)
Cherry Jam (Confiture de Cerises)

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cherry jam (confiture de cerises). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cherry Jam (Confiture de Cerises) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Cherry Jam (Confiture de Cerises) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have cherry jam (confiture de cerises) using 4 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Cherry Jam (Confiture de Cerises):
  1. Get 400 grams Japanese or American type cherries (including stalks and stones)
  2. Take 150 grams Granulated sugar
  3. Get 1 tbsp Lemon juice
  4. Prepare 1 tbsp Kirsch
Instructions to make Cherry Jam (Confiture de Cerises):
  1. Rinse the cherries and remove the stalks and stones. Check outon details of prepping cherries. You can obtain about 300 g of fruit from 400 g with stalks and stones removed. - - https://cookpad.com/us/recipes/149415-how-to-pit-sweet-cherries
  2. Put the cherries in a nonstick or enamel pot and drizzle the lemon juice over evenly.
  3. Sprinkle granulated sugar and put in the fridge to sit overnight.
  4. The next day, the fruit will have exuded a lot of juice.
  5. 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.
  6. Remove from heat and add the kirsch. The beautiful coloured sauce is done!
  7. 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.
  8. 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.)
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. You can store unopened jam jars in the fridge for 1/2 to one year, or even longer if all goes well.
  14. 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.
  15. Seefor how to stone cherries. In this method, you can stone them without damaging or wasting the fruit. - - https://cookpad.com/us/recipes/149415-how-to-pit-sweet-cherries
  16. 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.

So that’s going to wrap it up with this exceptional food cherry jam (confiture de cerises) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!