Prep
15 min
Cook
30 min
Total
45 min
Ingredients
Black Cherry Jam:
- 2.6 lb (1,200 kg) of very dark black cherries
- 26 oz (750 g) of caster sugar
- 7 oz (200 g) (0.8 cup (20 cl)) of spring water (or filtered)
- ½ lemon frozen then thawed
- 0.3 cup (8 cl) of freshly squeezed lemon juice (or Pulco)
- a thimble of Kirsch
- I'll explain it to you again: The lemon skin is very rich in natural pectin, when in contact with hot sugar this skin produces citric acid which will first have the significant effect of slowing down or even stopping the development of any possible mold. This same lemon has other particuliarities: it thickens your jam (like mayonnaise), it is also a flavor enhancer and moreover it will prevent your light colored fruits from deteriorating during cooking. So to summarize: you blanch half or a whole untreated lemon (5 minutes), rinse it in cold water and put it in your freezer. Before using it, you thaw it and thus the fibers of your lemon skin will soften and have optimal effectiveness. Here I've used the exact terms employed by our friend Francis who was elected 3 times world champion of jam-making. See you soon and keep us posted
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