Cherry Jam with Brûléed Sugar Undertones
Servings: 16 Servings
Bright cherries meet gently brûléed sugar, creating a jam that’s vivid and fruity with a warm, toasted undercurrent reminiscent of campfire-browned marshmallows. Perfectly at home on warm, buttered toast.
INGREDIENTS
Cherry Base
- 1 pound Fresh Cherries (Pitted)
- 2.5 tablespoons Water
- pinch Salt
Pectin Texture Control*
- ½ teaspoon Pomona’s Pectin
- 1 tablespoon Sugar
- ¾ teaspoon Pomona’s Calcium Water (Prepared)
Brûléed Sugar
- ½-⅔ cup Reserved Cherry Juice
- ¾ cup Sugar
Flavor Layering
- 2 tablespoons Cherry Juice Concentrate (Montmorency, 100%)
- 1 packet True Lemon crystals — sub 1 teaspoon lemon juice
- ¼ teaspoon Vanilla Extract or Paste
(Optional)
- scant ⅛ teaspoon Almond Extract (Optional)
EQUIPMENT
- Measuring cups and spoons
- Digital scale (Optional)
- Spatula
- Medium saucepan To simmer the cherry base
- Strainer To drain cooked cherries
- Small saucepan or microwave safe cup To hold and rewarm reserved cherry juice
- Food processor or immersion blender To macerate cherries
- Small prep dish To premix pectin and sugar
- Hand whisk To disperse the pectin
- Heavy-bottomed saucepan 5–7 in / 12–18 cm – To brûlé the sugar
- Long-handled spoon To safely stir molten sugar
- Oven mitts or heat resistant gloves To safely add cherry juice to molten sugar (optional)
Notes
Hot Viscosity vs. Set: The jam will still be pourable when hot but sets up once chilled. Once set, it may relax at room temperature but still stay stable and spreadable.
Pomona's Pectin is forgiving when working with minimal amounts of sugar. See table one below for tips on using other low sugar pectins.
Safety tips and more information about quenching molten sugar are noted below the recipe.
INSTRUCTIONS
Make the Unsweetened Cherry Base
- Combine the pitted cherries and water and salt in a saucepan.1 pound Fresh Cherries, pinch Salt, 2.5 tablespoons Water
- Simmer gently, partially covered, until cherries collapse and release liquid (~10–15 min).
- Drain and reserve all juice. Set juice aside in small pan or heatproof container to keep warm.
- Put drained cherries in a food processor macerate to your desired size/texture level. (I like mine about the size of rice grains—spreadable, but still pleasantly toothsome.)
Add and Activate Pectin
- Mix Pomona’s pectin and sugar.½ teaspoon Pomona’s Pectin, 1 tablespoon Sugar
- Whisk pectin and sugar blend into simmering preserve and whisk thoroughly to fully disperse.
- Add Pomona’s calcium water and bring to a full boil, stirring constantly.¾ teaspoon Pomona’s Calcium Water
- Continue boiling for 1 full minute, stirring constantly.
Brûlée and Quench the Sugar
- Ensure the reserved juice is still warm. If it has cooled, rewarm it in a small saucepan or in the microwave in 10–15 second increments until it steams slightly. Do not let it reach a simmer.
- Place sugar in a cold, heavy-bottomed saucepan and set burner to medium-high heat, ~60-65%.¾ cup Sugar
- Heat until sugar melts and begins to brown. Do not stir! Once sugar has melted observe carefully as it changes color. Let it continue to caramelize until it’s almost the color of maple syrup. Avoid letting it roll and rise. Total time should be ~5 minutes in a 5.5 diameter pan.2
- Carefully quench the molten sugar with the warm reserved cherry juice by tilting the pan slightly and slowly pouring the cherry juice down the side of the pan into the edge of the molten sugar. It will steam and bubble upon contact—this is normal. Once all the juice has been added, set the pan upright and use a long-handled spoon to stir until smooth.½-⅔ cup Reserved Cherry Juice
- Add the cherry burnt sugar concentrate to the macerated cherries and mix well by hand until fully incorporated.
Layer Flavor and Finish
- Add cherry juice concentrate, lemon juice (or crystals), and optional vanilla and almond extracts.2 tablespoons Cherry Juice Concentrate (Montmorency, 100%), 1 packet True Lemon crystals, ¼ teaspoon Vanilla Extract or Paste, scant ⅛ teaspoon Almond Extract
- Stir gently until evenly distributed
- Taste and adjust by adding more cherry concentrate and/or lemon for cherry pop and brightness.