Cornelian Cherry Jam with White Chocolate and Whiskey
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 Cornelian cherries, ripe
- g 1,000 preservin suar, 1: 1
- 150 g chocolate, white
- 20 ml whiskey
- possibly apple juice
- water
Print Recipe
Pin Recipe Instructions
- Just cover the cornel cherries with water and cook until soft. Pass through a fine sieve while still warm. Weigh 1 kg of the collected mousse, if necessary fill up to 1 kg with apple juice. Chop the chocolate into large pieces (about the size of a pea). Bring the puree with the preserving sugar to a boil in a large saucepan (should only be half full, otherwise it will splash). Cook for 4 minutes while stirring, add the white chocolate shortly before the end of the cooking time.
- At the very end, stir in the whiskey. The white chocolate only partially melts - the small chocolate droplets that remain whole result in a very special taste experience! Immediately pour the jam into clean, hot-rinsed twist-off jars, close and turn upside down for approx. 5 minutes. Then turn it over again and let it cool down.
- If you like, you can also use more whiskey.
- Info:
- Cornelian cherries belong to the dogwood family. The bushes grow e.g., in embankments and parks, in August and September the bright red fruits are already visible from afar. The tart, sour wild fruits give the jam an extraordinary taste and are a real vitamin bomb. Even if collecting and making mush are very tedious, the time invested is worth it!
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