By • May 26, 2014 0 Comments

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Makes 4x250 ml (1 cup)

  • 2,5 pounds sweet cherries (2 pounds if pitted)
  • 300 milliliters cherry juice
  • 1 packet vanilla
  • 500 grams gelling sugar 2:1
  • 1 pinch ground cardamom
  • 4 tablespoons almond extract/amaretto
  1. Wash and stone the cherries.
  2. In a saucepan, puree a third of the cherries, then mix well with the remaining cherries, the cherry juice, vanilla and gelling sugar. Cover and let stand in a cool place for 3 hours.
  3. Cook the cherry mass under stirring let bubble for 4 minutes, then check is gelling point is reached.
  4. Stir in cardamom and almond extract/amaretto
  5. Fill jam into hot rinsed jars and seal immediately.
  6. Tip: Make cherry coconut by substituting the almond extract with coconut syrup or coconut liqueur.

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