Kirschenmarmelade (Cherry Jam)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the fruit: Wash, stem, and pit the cherries. Chop half of them if you prefer a smoother texture, or leave them whole for a chunkier style. [1, 2, 3]

Step 2

Combine: Mix the cherries, gelling sugar, and lemon juice in a large pot. Split vanilla bean and scrape out seeds. Add all to mixture. Let the mixture rest for 1 hour to release the juices.

Step 3

Boil: Bring the mixture to a rolling boil over high heat, stirring constantly.

Step 4

Cook: Once bubbling vigorously, let it boil hard for 4 minutes (or follow your specific Gelierzucker package instructions).

Step 5

Gelling test: Drop a teaspoon of hot jam onto a cold plate. If it sets and thickens up quickly, it is done.

Step 6

Remove Vanilla bean pod, and use immersion blender to make smoother jam. Jar it: Pour the hot jam immediately into clean, sterilized jars, seal tightly, and flip them upside down for 5 minutes before cooling upright.