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1
Rinse the cherries and remove the stalks and stones.
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2
Check outon details of prepping cherries.
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3
You can obtain about 300 g of fruit from 400 g with stalks and stones removed.
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4
Put the cherries in a nonstick or enamel pot and drizzle the lemon juice over evenly.
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5
Sprinkle granulated sugar and put in the fridge to sit overnight.
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6
The next day, the fruit will have exuded a lot of juice.
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7
Put the pot over moderate heat.
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8
When it starts to bubble, reduce the heat to low.
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9
Skim off any scum accumulated on the surface and simmer for 10 minutes.
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10
Remove from heat and add the kirsch.
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11
The beautiful coloured sauce is done!
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12
Store the sauce in a sterilised jar and keep in the fridge.
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13
After opening the jar, use up the jam within 2 to 3 weeks.
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14
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.
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15
(This is because there's a lot of pectin in the fruit skin and around the stones.)
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16
How to store jam: 1 Choose heatproof jars, which can be sealed.
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17
If the lids are made of tin, they may rust easily, so keep your eye on them.
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18
Put the jars in a large pot and pour hot water to cover them.
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19
(do not let any air get inside the jars) Simmer for about 10 minutes or so to sterilise.
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20
While they're still hot, take the jars out with tongs and place them upside-down on a clean tea towel.
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21
Leave to dry.
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22
After drying, if you sterilise with alcohol, it will be even cleaner.
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23
While the jam is still hot, ladle it into the prepared jars up to the top, leaving as little air space as possible.
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24
Screw on the lid, and place the jar upside-down until it has cooled down.
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25
You can store unopened jam jars in the fridge for 1/2 to one year, or even longer if all goes well.
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26
After opening, you should use up the jam within 2 to 3 weeks since no preservatives are added.
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27
If you used a sugar substitute as the sweetener instead of sugar, use within one week.
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28
Seefor how to stone cherries.
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29
In this method, you can stone them without damaging or wasting the fruit.
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30
This jam is very good as a cheesecake topping.
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31
If you are serving to children, put the kirsch into the jam before you heat it so that the alcohol evaporates.
