| | | |

Cherry Jam with Vanilla and Kirsch

jar of cherry jam on a wooden board

Well for some reason, like everything else at Christmas, I seem to have an abundance of cherries.  I can’t help myself, buying up big when they’re in season. Especially when the season is so short. I think I got the full pantry thing from my Mum.  Oh, and I have a lot of shelves.  You just have to keep them filled, don’t you!

After making a Vanilla and Cherry Steamed Pudding, and Cherry Linzertorte, then eating a bucket load with yoghurt. I had to do something else with them before they went off.

Purchase by the 18th December for Xmas delivery
Shelf with a bowl of cherries and a jar of cherry jam.

So here it is.  Cherry Jam with the addition of Vanilla and Kirsch.

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.

Basket filled with cherries and a jar of cherry jam

Cherry Vanilla Kirsch jam

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
Cherry Jam with Vanilla and Kirsch. I love this jam on fresh scones or warm croissants.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Difficulty Easy
Course Jam
Cuisine European
Servings 52 jars depending on size
Method Thermomix

Equipment

  • 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.

Notes

I found mine took 40 minutes at 120°C..  

Want to know more?

Gift giving for foodies

Would you like to learn how to make great gifts that your foodie friends will love? Our Gift giving for Foodies course, has loads of great ideas, and step by step instructions.

13 Comments

  1. I love home made cherry jam. I will definitely be making this. Hopefully I can find some cherries for less than $20/kg. Not that I care! I will enjoy it anyway. 😀😀

  2. Bec, will it make a difference to the setting of the jam if the seeds of the cherries are taken out?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating