Black cherry jam with chestnut honey from Corsica

Black cherry jam with chestnut honey from Corsica

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.

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Black cherry jam with chestnut honey from Corsica

20 June 2020
: for 1 kg of cherries
: 1 hr
: 50 min
: 2 hr
: takes time but easy and so good 😊 !

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.

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