Cherry Jam with Tonka Bean and Amaretto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,600 cherry (s), pitted
- 400 ml amaretto
- 700 g preservin suar 3: 1
- 4 packs vanilla sugar
- 4 dashes bitter almond flavor
- 1 tonka bean (s)
- 1 packet citric acid, possibly
Print Recipe
Pin Recipe Instructions
- Grate the tonka bean and mix with all the other ingredients except the citric acid in a saucepan. Bring to a boil over high heat. Cook for about 5 minutes while still bubbling and chop the cherries with a hand blender. Be careful not to burn anything.
- Do the gel test. Put 1 teaspoon of the jam on a cold plate. It should begin to set within a short period of time. If this is not the case, you can add the juice of a lemon or a packet of citric acid to the boiling mixture. Mix well and try again to see if the jam has gelled.
- Finally, pour the jam into cold rinsed jars and close. Let cool down.
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