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!
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.
Cherry Vanilla Kirsch jam
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- 1 Thermomix
- 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
- 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.
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