In the Southwest of France, we like using this cherry jam with French sheep or goat milk cheese; the specialty cheese from Corsica suits very well too especially if you used the chestnut honey, a delicacy in Corsica.
Black cherry jam with chestnut honey from Corsica
cook in 2 steps : 20 + 30 minutes
- 1 kg of Morello cherries or North Star cherries, pits and stems removed (save the pits)
- 600 g of caster sugar
- 2 TBS chestnut honey (rosemary ..)
- Juice of 1/2 a lemon
- apple peels
- a little water
- Step 1 Remove the cherry pits and set the pits aside. Warm up the sugar in a large pot. When the sugar turns golden, add the cherries and a little water (1 cm of a glass), and the lemon juice as well. Place the pits and the apple peels in a tea ball and let it all boil together for up to 10’. Let it cool down and sit for a few hours. Start warming up again and cook until the juice coming off of the wooden spatula stops running on a cool plate. On then, add the honey, and let it cook 5 more minutes stirring regularly.
- Step 2 Fill in the jars. Put on the lids and turn them upside down until complete cool down. You can serve a few days later up to 18 months.