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The ultimate beginner's guide to making seasonal jam

By,
Gourmandize
Get cooking 5/10

Get cooking

The day before, you should place the washed and dried fruit in a large pot. Cover it with the sugar, then put aside. The next day, you'll see that the fruits have already started to release their juice and turn into jam. Now all you need to do is start cooking them on high heat, to evaporate the water. If the fruit froths, then you can remove the excess with a spoon. To really get the most of the flavor of the fruit, make sure you cook it fast and on high heat. 

 


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!