Recipe Rosemary cherry jam
Preparation time:
1h15
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Wash, hide, pit and cut the cherries in half. Weigh them. Wash and dry the rosemary.
- Put the cherries, the sugar in the bassine with bonfit, mix and let macerate for a few hours.
- Bring to ebullition. From this moment, count the sterilization time: 7 to 10 minutes with a giant sugar, otherwise 20 to 30 minutes. Maintain a high fire and stir often.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly. Depending on the variety of cherries you will need to lengthen the cooking time if you do not want it too thick.
- Split and proceed without waiting for the puts by depositing in the bottom of each pot a touch of rosemary. Close the pots, turn them over for 1 minute, then put them back to the right to let them cool.
