Thursday 25 June 2009

Black Cherry and Cointreau Jam

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On Sunday my friend J told me that one of the small local green grocers had boxes of cherries on offer for just £2.99 and that she'd been making cherry and blueberry jam just that afternoon. Hearing this I just couldn't resist to get on my bike on Monday and nip down to bag a bargain for myself. Cycling home with a wooden box containing 4 lbs of black cherries strapped to my pannier rack, my mind started to race through various possibilities of using them even before I got home.

To eat them fresh as they were, make cherry pie, clafouties, pancakes or to make jam, that was the question. Initially the thought of removing the stones of 4lb of cherries all at once to make jam put me off that possibility, but after a little nap I thought 'what the heck' and got to work.

I remembered that I bought a Jam and Preserves cookbook last summer which I had never used and in it I found a recipe for Black Cherry and Brandy Jam. I didn't have any brandy in and having already been on my bike to buy the cherries and then again later to by jam sugar I didn't want to go out again, so I decided to make Black Cherry and Cointreau Jam instead, following the recipe and just switching the types of booze.

My fingers looked like I had murdered somebody (next time I'll remember to put on gloves), my white kitchen wall now sports some blue speckles and I nearly burned my fingers sterilizing the jars, but it was well worth it. Not just because the jam is really good, but also because I've already been able to make some friends happy by passing on a jar of the finished jam.

Black Cherry and Cointreau Jam (makes about 2.25kg)

1.8kg dark cherries, rinsed and stoned
125 ml freshly squeezed lemon juice
125gr jam sugar
1tsp butter
4 tbsp Cointreau, brandy or kirsch

Roughly chop the and place them in a large sauce pan or preserving pan.

Add the lemon juice and simmer over a gentle heat for about 20 minutes, until the cherries are quite soft.

Add the jam sugar and stir until disolved.

Increase the heat and boil rapidly for four minutes.

Take off the heat and carefully pour into warm sterilised jars. Heating the jars and placing them on a damp towel will stop them from cracking when you fill them with the hot jam.

Screw on the lids and place upside down until cool.

Store in a cool place.


Heatherfeather said...

This looks so good! I love the sound of the flavor combination.

Jan said...

Wow that looks good Sylive! Do you know I've never made jam?! I must have a go.

Anonymous said...

Oh, it's cherry season here, too. Which means I'm seeing a lot of clafoutis! This jam looks like another great idea (the Cointreau doesn't hurt!).


Marie Rayner said...

Oh my but that jam looks very tasty Sylvie! I wish I could have some of it on my toast right now!

Gloria Baker said...

Sylvie This look absolutely yummy and tres belle!! I love cherries jam!! I want a bit please!!Gloria

Eralda LT said...

Ooooh, I love cherry jam, although I have never attempted to make it. The whole process of sterilizing, etc. intimidates me. Beautiful and delicious!

♥Rosie♥ said...

Now this looks amazing Sylive! I'm going to print this recipe off!! Thank you for sharing with us :0)

Jaime said...

i love that you made your own jam! this looks fabulous - i really need to try to make my own jam one of these days

stephchows said...

HI! Seriously beautiful pictures! I'm hosting a jam exchange this month and was wondering if you'd like to join in?? I'm trying to gather a whole bunch of people and all it takes is being willing to mail 2 jars of jam to someone. All the info to sign up is here:

Hope you can join in!