My Cherry Jam

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	4 mins
Total Time	2 hrs 44 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2.2 kg sweet cherries, pure pulp approx. 2
1 kg preserving sugar 2:
2 tablespoon lavender flowers
2 tablespoon lemon zest, in sugar
30 ml kirsch

Instructions

Wash the cherries, remove their stems. Stone and quarter the fruit.
Chop the lemon peel and lavender flowers and mix with the preserving sugar.
Add 15 ml of kirsch and mix everything with the cherries. Cover and let stand for approx. 2 hours.
Bring to the boil while stirring and continue to simmer for about 4 minutes. Skim off foam if necessary.
Chop the cherries with a stirring stick and add 15 ml of kirsch, stir.
Pour the hot jam into prepared, sterilized jars and close tightly immediately. Let cool upside down after approx. 3 hours turn the glasses over. Label glasses.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.