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 want to try this, but I have a few questions: How sweet is this jam and is the cherry flavour pronounced? I am looking for a not-too-sweet cherry jam with very bright cherry flavour; I realise the kirsch will enhance the flavour of the fruit. Apart from enjoying it on toast, I want to combine it with a chocolate ganache filling for an culinary experiment I have in mind. Thanks!
Hi Mithu, This is a lovely jam, thank you for considering it. To answer your questions: yes, this jam is on the sweeter side, but it’s not as sugar-laden as many berry jams out there. I think I’ve tweaked ours to keep it just right.
When it comes to the cherry flavour – it really does depend on the cherries you use. I’ve noticed that cherries picked early in the season tend to be a bit more subtle in flavour. So, if you’re chasing that bright, pronounced cherry zing, scouting for the right type of cherries is key. Taste-test a few varieties that are availeble to you.
And kirsch! It’s my little secret to dialing up the cherry flavour. It adds a depth and dimension that’s unmistakenly cherry. If you want the flavour pronounced I’d say add a splash of kirsch to the ganache as well. It’ll tie the flavours together beautifully. You can also purchase small bottles of Kirsch flavour from Cake Decorating shops, which is something I use in my ganache instead of the liquour.
I made this yesterday. Oh so yummy. Of course I had to make some fresh bread to have it on. Thanks. I didn’t have Kirsch so used Cherry Brandy.
Awesome Jean, I think I’m going to have to make another batch or two to get us through the year. 😉 We’ve been enjoying ours on yoghurt after dinner this week.
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. 😀😀
Yes, I’m sure they’ll be cheaper later in the season. Still early. They’ll probably taste better in a few weeks too.
I don’t really mind. The season is so short and I love cherries.
Bec, will it make a difference to the setting of the jam if the seeds of the cherries are taken out?
Oh Liz, thanx for pointing that out. Remove the pips before you start, they’ll be harder to get out later.
Regards
Bec
thankyou