This classic cherry jam is made with only natural gelling agents (lemon juice) and refined with a splash of red wine. The complex flavor of wine perfectly compliments the sweetness of the cherries and adds a lot of character to this simple recipe.
Cherry Jam with Red WineCourse: Jams and PreservesCuisine: GermanDifficulty: Medium
The classic cherry jam, refined with red wine for extra flavor and character.
900 g / 2 lbs sweet or sour cherries (weighted after stems and pits have been removed)
500 g / 18 oz sugar
freshly squeezed juice of 1 lemon
125 ml / 4 oz or 1/2 cup red wine (dry, alternatively medium-sweet)
- Combine cherries and sugar in a large, heavy-bottomed pot. Add lemon juice and red wine. Turn up the heat and bring the mixture to a boil, with the lid on, then lower the heat and let it simmer for about 1 1/2 hours, with the lid off, until the fruit starts breaking down. Stir occasionally to prevent the fruit from sticking to the bottom of the pot.
- Make the wrinkle test to check if your jam has the right consistency. Spoon a little jam onto an ice-cold saucer. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for a little longer, then repeat the wrinkle test. If necessary, repeat until ready.
- Turn off the heat and ladle the boiling hot cherry jam into sterilized jars, filling to just below the rim. Close the jars with a lid and turn them upside down for 10 minutes. Turn the jars back up again and wait until fully cooled.