Kirschmarmelade
Capture the essence of summer in a jar with this homemade **Kirschmarmelade**—a luxurious cherry jam infused with a hint of kirsch (cherry brandy) for a grown-up twist. Made from sweet, ripe cherries, granulated sugar, and a touch of lemon for brightness, this recipe balances rich fruitiness with a delicate tartness. The jam's thick, glossy texture is achieved through a careful boiling process, and the subtle kick of kirsch added at the end elevates its flavor profile. Perfect as a spread on fresh bread, a topping for desserts, or even stirred into yogurt, this delectable cherry jam is a celebration of bold, rich taste. Ready in just over an hour, this recipe yields a beautiful batch of homemade preserves to enjoy throughout the year—or to gift as a special treat.
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Recipe Information
Ingredients
- 1000 grams cherries
- 800 grams granulated sugar
- 1 medium lemon
- 50 ml kirsch (cherry brandy)
- 100 ml water
Instructions
1. Wash and pit the cherries, ensuring no stones remain. Cut cherries into halves for easier cooking.
2. Place a small ceramic plate in the freezer. You'll use this later to test the jam’s consistency.
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.
4. Add the granulated sugar to the pot with the cherries. Stir constantly until the sugar has dissolved completely.
5. Zest the lemon and then squeeze out the juice. Add both the zest and juice to the cherry mixture.
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.
7. Continue boiling the mixture, stirring frequently to prevent sticking, until the jam starts to thicken, about 20-25 minutes.
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.
9. Once the desired consistency is reached, remove from heat and stir in the kirsch.
10. Carefully ladle the hot jam into sterilized jars, leaving about 1 cm of space at the top. Seal jars immediately with lids.
11. Allow jars to cool to room temperature before storing them in a cool, dark place.
Nutrition Facts
Calories |
3811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 965.4 g | 351% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 929.5 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
