This Brandied Cherry Jam is easy and quick to prepare, and it tastes absolutely sinful on biscuits and scones. Perfect for Sunday brunch!
Between travel and cookbook edits, my life is feeling scattered and rushed at the moment. I’m not posting new content as frequently as I’d like. I actually prepared and photographed numerous recipes before heading off for my recent trip to Europe. I just haven’t posted them. I’ve never shared the mindset of some of my fellow bloggers, who feel it’s important to post on a consistent schedule.
Personally, I like to keep things a bit more organic. If I’m feeling it, I go with it. Perhaps it’s not the best method, but it works for me. There are many travel and food stories I look forward to telling soon, when my head is back in the game. For now, this jam is something I prepared several weeks ago, and it was lovely.
Kirsch is my not-so-secret ingredient. I’m sure there are other cherry brandy options that will work as well; this is just what I always have on hand. It’s not overpowering, but it adds a wonderful richness and decadence to the jam. On buttery biscuits and scones, every bite is a sweet escape.
Brandied Cherry Jam
Ingredients
- 5 cups sweet or sour cherries, pitted
- 2 cups granulated sugar
- 2-3 tablespoons fresh squeezed lemon juice, approximately 1 large lemon
- 2-3 tablespoons cherry brandy, such as Kirsch
Instructions
- Add the cherries and sugar to a large, flat-sided skillet (sautoir) or Dutch oven. Stir and allow the mixture to macerate for at least 15 minutes, to allow some liquid to release from the cherries.
- Turn the heat to medium and allow the liquid to come to a simmer while stirring periodically. Stir in the lemon juice and cherry brandy.
- The skillet will continue to fill with liquid as it is released from the cherries. Continue stirring the jam frequently as it simmers, until most of the liquid has evaporated or thickened, 30 to 45 minutes. Remember that the jam will continue to thicken once it cools.
- Once the jam is thick, remove it from the heat. Can, freeze for 3 months, or store in the refrigerator for up to 1 month.
Notes
Nutrition
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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[email protected]+Climbing+Grier+Mountain says
This jam sounds delightful!
Matt says
Looks good enough to eat by the spoonful! Great shots as always too
Brandon @ Kitchen Konfidence says
Ok first I need to get my hands on a bottle of Kirsch. Then I need to make this jam. Finally I need to spoon this jam on some vanilla ice cream :)
Laura Dembowski says
Homemade jam sounds wonderful! I’m all about cherries right now and I often add booze to the things I make.
Alanna says
I’m with you re: organic blogging schedule… especially if cherry jam is involved. ;) Dreaming of this swirled into ice cream – YUM!
Elizabeth @ SugarHero.com says
I feel exactly the same way–sometimes I WISH I was one of those scheduled people, but I just don’t have it in me! This jam looks so lovely, and the perfect way to celebrate summer’s cherries!
Jennifer @ Seasons and Suppers says
So lovely! Love cherry jam and I do believe I have all the ingredients on hand. No excuse not to make a jar or two :)
Rachel says
I try to keep a schedule, but life happens. Your pictures are absolutely gorgeous, as always. :)
Amy @BellyFull says
I just want to spread this on all the things!
gerry @ foodness gracious says
Glorious pics and the jam sounds delicious!!
Brenda @ farmgirl's dabbles says
So very lovely. I want a jar of this jam, some cheese, and a chilled glass of wine.
D says
How ironic as I to have enjoyed a glass of home made cabernet with artisan goat cheese on a toasted bagette. All was made by the 2 hands that are typing this reply. Cheers and enjoy.
Laura | Tutti Dolci says
Just gorgeous, I so want to enjoy this jam over cream scones!
D says
Attempting to process a double batch following this recipe. If all goes well as I suspect , a jar of this cherry jam will be made into iced cream ……cheers :)