Kirschmarmelade
Capture the luscious flavors of summer with Kirschmarmelade, a luxurious cherry jam infused with aromatic kirsch (cherry brandy) for an irresistible touch of sophistication. This homemade preserve starts with ripe, juicy cherries that are simmered to perfection with just the right amount of sugar and a splash of fresh lemon juice to balance the sweetness. A hint of cherry brandy added at the end elevates the jam into a decadent treat, perfect for spreading over freshly baked bread, dolloping onto creamy yogurt, or using as a glaze for desserts. With its vibrant color and rich, fruity aroma, this Kirschmarmelade recipe is a must-have for any home canning enthusiast. Plus, the simple step-by-step process makes it approachable even for beginners. Embrace the art of preserving with this delightful jam that tastes like pure summer in a jar!
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Ingredients
- 1000 grams cherries
- 800 grams granulated sugar
- 1 medium lemon
- 50 ml kirsch (cherry brandy)
- 100 ml water
Directions
Step 1
1. Wash and pit the cherries, ensuring no stones remain. Cut cherries into halves for easier cooking.
Step 2
2. Place a small ceramic plate in the freezer. You'll use this later to test the jam’s consistency.
Step 3
3. In a large heavy-bottomed pot, combine the cherries and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the cherries are soft and have released their juices, about 15 minutes.
Step 4
4. Add the granulated sugar to the pot with the cherries. Stir constantly until the sugar has dissolved completely.
Step 5
5. Zest the lemon and then squeeze out the juice. Add both the zest and juice to the cherry mixture.
Step 6
6. Increase the heat to medium-high and bring the mixture to a rolling boil. As it boils, skim any foam that forms on the surface.
Step 7
7. Continue boiling the mixture, stirring frequently to prevent sticking, until the jam starts to thicken, about 20-25 minutes.
Step 8
8. To test for doneness, place a small spoonful of the jam onto the chilled plate. Allow it to cool for a minute, then run your finger through it. If it wrinkles and holds its shape, the jam is ready.
Step 9
9. Once the desired consistency is reached, remove from heat and stir in the kirsch.
Step 10
10. Carefully ladle the hot jam into sterilized jars, leaving about 1 cm of space at the top. Seal jars immediately with lids.
Step 11
11. Allow jars to cool to room temperature before storing them in a cool, dark place.
Nutrition Facts
| Serving size | (2009.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3810.9 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4.2mg | 0% |
| Total Carbohydrate 965.4g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 929.5g | |
| Protein 11.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 151.2mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2300.0mg | 0% |
Source of Calories