RECIPE: Low-sugar cherry jam
Fresh cherries are still in season, time to make delicious jam with them so that we can enjoy delicious cherries all year round. This low-sugar cherry jam recipe is so good you could eat it right out of the jar. This stuff is great. The hardest part of making jam is pitting the fresh cherries. For extra flavor I use Kirsch. As the alcohol evaporates during the cooking process, the intense cherry flavor is preserved, adding extra depth to an already great jam. I probably don't need to tell you how to enjoy this low-sugar cherry jam. On toast, on ice, in Jolliette's yogurt, in an irresistible cherry pie or spread over goat cheese with crackers.
20 grams of premium fruit pectine
1 kg halved pitted cherries
500 grams Zùsto sugar substitute
dash of Kirsch
juice of 1 lime
- Sterilize the jam jars in a boiling water bath for 10 minutes.
- Set aside on a rack, along with their lids.
- Place the cherries, water, lemon juice, fruit pectine and sugar substitute in a heavy pot.
- Slowly bring to a boil, stirring to dissolve the sugar.
- Cook the cherry mixture over medium to medium heat, stirring frequently.
- Have a small plate handy. If the mixture looks syrupy, test the jelly properties by placing a teaspoon of jam on the plate and placing it in the freezer for a minute.
- Pull the plate out and run your finger through the center of the jam. If you can draw a line with your finger, the jam is ready to jar.
- Pour the jam into sterilized jars.
- Wipe the edges with a towel dipped in hot water, then cover with the lids.
- Lower the jars into the boiling water, making sure there is at least an inch of water above the jars.
- Bring the water to a boil and leave the jars in the boiling water for 5 minutes.
- Place on a clean, dry towel or rack.
- Let cool completely. Check that the lids are pressed in and store them in a cool dark place. If the lids don't seal, store those jars in the refrigerator.