Making cherry jam with cherry pits, also known as "confiture de cerises aux noyaux," is a traditional method that infuses the jam with a subtle almond-like flavor from the pits. Here's how to do it:
Ingredients:
- 4 pounds fresh cherries (preferably sour or tart cherries)
- 3 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 teaspoon almond extract (optional, to enhance the almond flavor)
- Cherry pits from the cherries (you can tie these in a cheesecloth or leave them loose)
Instructions:
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Prepare the Cherries:
- Wash and stem the cherries. Pit the cherries, reserving the pits.
- You can use a cherry pitter to make this easier. Set the pits aside for later use.
- If you want to leave some cherries whole or cut them in half, feel free to do so for a chunkier jam.
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Cook the Cherries:
- In a large, heavy-bottomed pot, combine the pitted cherries, sugar, and lemon juice.
- Stir the mixture to combine and let it sit for about 30 minutes to allow the sugar to draw out the juices from the cherries.
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Add the Pits:
- Place the reserved cherry pits in a small cheesecloth bag or a tea infuser. If you don't have either, you can simply add them directly to the pot (just be cautious when eating the jam later to avoid biting into them).
- Add the pits to the pot with the cherries.
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Cook the Jam:
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Once boiling, reduce the heat to medium-low and let the mixture simmer. Stir occasionally to prevent sticking. Cook until the cherries break down and the jam thickens, about 45-60 minutes.
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Check for Doneness:
- To test if the jam is ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If not, cook for a few more minutes and test again.
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Finish and Jar the Jam:
- Once the jam has reached the desired consistency, remove it from the heat.
- If you used a cheesecloth bag for the pits, remove it from the pot. If you added the pits directly, you can leave them in for a rustic look, but be sure to inform anyone eating the jam about their presence.
- Stir in the almond extract if you’re using it.
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Jar the Jam:
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands until fingertip-tight.
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Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and longer shelf life.
- Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.
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Store:
- Once cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks.
- Properly sealed jars can be stored in a cool, dark place for up to a year.
Enjoy!
This cherry jam with cherry pits is full of rich, deep flavor. It's perfect spread on toast, spooned over ice cream, or even as a filling for pastries. The subtle almond taste from the cherry pits makes it especially unique!
