Sweets and drinksPreservesEurope and North America60 to 90 minutes macerating, about 20 minutes cooking
This cherry jam is simpler than most preserves, with the whole batch cooking in about 20 minutes. The tricky part is knowing when to take it off the heat. The cherries macerate for at least 60 to 90 minutes, so they release their own juice on the stove and no extra water is needed.
Cooked too long, the jam weeps again once cool, so the pot comes off as soon as it looks thick. The lime juice and salt go in the moment it boils, stirred gently.
This batch weighs about 348g, at roughly 53 calories per 100g.
Method
Wash 250g cherries, pull off the stems, drain and remove the pits. A chopstick pushed through from the stem end works to force the pits out.
Put the cherries in a large bowl, add 81g kOBE Monk Fruit Blend and leave them at least 60 to 90 minutes.
Set the pot over medium heat and stir so the jam does not catch on the bottom. The macerated fruit gives off its own juice, so no extra water is needed.
Once it boils, stir gently and add 15ml lime juice and 2g fine salt.
Skim off the foam for a cleaner looking jam. For a smoother texture, crush the cherries with a spoon.
When the jam is thick and the fruit has broken down, take the pot off the heat, cool it completely, then transfer it to a clean dry glass jar, cover it with plastic wrap and seal the lid.
Tips
Do not cook the jam too long, and letting it cool and thicken before storage keeps it from weeping.
It keeps 6 to 7 weeks in the fridge at 4 to 10 degrees C.
A full 60 to 90 minutes of maceration draws out enough juice that no water is needed.
Skimming the foam while it cooks gives a clearer, better looking jar.
Add the lime juice once the jam is already boiling, since adding it at the start dulls the cherry color to brown.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.