Sugar-Free Cherry Jam with Rum
How do you make homemade sugar-free cherry jam?
Pit the cherries and cook them with chopped apples for 40 minutes. Lightly blend the mixture to keep some pieces, add rum, and cook for 10 more minutes. Jar the jam while still boiling in sterilized jars, turn them upside down for a few minutes to create a vacuum seal, and let cool completely before storing.
An original variation on cherry jam, with a little rum that gives it a special and different touch. Perfect for impressing our guests. Delicate and super versatile in all our preparations. As a filling for tartlets or simply with a piece of fresh bread, it is exquisite.
The screen will not turn off while you cook.
Servings: For 750 g-800 g of jam
Ingredients
- 1 kg fresh cherries
- 2 apples
- Juice of 1 lemon
- 75 ml rum
Instructions
Wash, dry, and pit each cherry, placing them in a high-sided pot as you go.
Wash, dry, and finely chop the apples.
Add them to the cherries and stir well.
Cook for 40 minutes over medium-high heat, then quickly blend with an immersion blender, but not too much, so that small pieces of fruit remain.
Pour in the rum and cook for another 10 minutes.
Turn off the heat and jar the jam while it is still boiling in sterilized jars.
Place the jars upside down and let them rest for 5-10 minutes.
Then turn them right side up and let them cool completely before storing them in a cool, dry pantry. They keep for up to 4-6 months, but once opened they should be refrigerated and consumed within 4 days.
Enjoy your meal!
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- 1 kg fresh cherries
- 2 apples
- Juice of 1 lemon
- 75 ml rum