Cherry Jam with Vanilla and Kirsch
Christmas in Australia means cherries. Lots of cherries. There’s something undeniably enchanting about homemade cherry jam, especially when it’s infused with the warm notes of vanilla and the aromatic kick of kirsch. This Cherry Jam with Vanilla and Kirsch is a sophisticated twist on a classic preserve, perfect for those who appreciate a touch of elegance in their pantry. Whether you’re spreading it on freshly baked bread or using it as a filling for pastries, this jam is sure to delight your taste buds.
Why you’ll love this Cherry Jam
This cherry jam combines the natural sweetness and tartness of ripe cherries with the smooth, fragrant undertones of vanilla and the distinctive flavour of kirsch, a cherry brandy. The result is a rich and flavorful jam that captures the essence of summer in every jar. It’s not just a spread; it’s an experience.
After making a Vanilla and Cherry Steamed Pudding, and Cherry Linzertorte, and then eating a bucket load with yoghurt. I had to do something else with them. You know, before they spoiled.
Frequently Asked Questions
Yes! Just ensure they are fully thawed before starting the recipe.
You can substitute with another fruit brandy or omit it entirely for a non-alcoholic version.
I love this jam on fresh scones or warm croissants. Oh, if you don’t have any Kirsch and you want to leave it out, you can, no need for any adjustments.
Cherry Vanilla Kirsch jam
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becs-table.com.auEquipment
- 1 Thermomix
Ingredients
- 100 g granny smith apple cut into chunks
- 500 g of ripe cherries. Pips removed Doesn’t matter if they are not perfect but they should be ripe for flavour
- 30 g lemon juice
- 400 g raw sugar
- 3 lemon seeds
- 1/2 vanilla pod sliced and seeds scraped
- 50 g Kirsch
Instructions
- Please read the entire recipe before you start.
- Place the apple into the TM bowl. No need to peel. Blitz 10 seconds/speed 9
- Remove the cherry pips then weigh the cherries and sugar into the TM bowl and pop the TM basket on top of the cherry/sugar mound. Cut your lemon and squeeze the juice and pips into the basket (not the bowl, the basket). Viola, you get your lemons strained into the TM bowl, and your pips sit in the basket to help the jam set. It won't reach the liquid below at this stage but don't worry it will.
- Pop on the lid and set the TM for 30 mins/100°C/ on reverse speed + 1.
- In the meantime add the vanilla pod through the hole in the lid into the basket as well.
- Now check your cherries. They should still be very watery. Add your Kirch, pop the lid back on set for 30 minutes/120°C/reverse speed + 1. Still leaving the basket inside. Be careful that the mix doesn’t spatter here. I use a mini sieve on top of my TM lid at this stage the sieve permits the steam to escape and stops the big jam spatters from turning your walls pink. 😉
- Once this is done, check your jam, if it's still very runny give it another 5 – 10 minutes. It will depend on how juicy your fruit is. Once done, store in sterilised jars or place in containers in the fridge.
- Of course, you can do this on your stovetop, but you will need to make a little pouch or use a tea ball for your lemon pips. If you need help with the stovetop method let me know but I think it's pretty easy to work out.
Video
Notes
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I just found this recipe and want to make my own jam. I don’t enjoy really sweet jams, but understand there has to be a ratio of fruit to sugar. Two questions: can the cherries be frozen and can the sugar be reduced?
Hi Judy, Yes, you can use frozen cherries. It’s best to thaw them in the fridge. Frozen cherries retain more water, so you will need to cook them a lot longer. As for the sugar, it’s important to get the balance right when making jam to achieve the texture we all love. However, you can reduce the sugar, but you’ll have to replace it with something else to achieve a similar texture. You could try a jelling agent like gelatin, agar-agar or chia seeds. These will help thicken without the need to add so much sugar. Lemon juice can also help with the jelling process. As for how much, when to add, and how long, you’d have to test this as I’ve yet to try it with my recipe. Best thing is to do some research and see what you can find.