I developed this jam for Cherry-Chocolate Linzer Tarts (page 76), but itās great on fresh Brioche (page 194) thatās been slathered with butter.
Recipe information
Yield
makes about 3Ā 1/2 cups
Ingredients
1Ā 3/4 pounds (794g) sour cherries
1/2 cup (120g) water
1/3 cup plus 2 tablespoons (90g) sugar
4 teaspoons (9.5g) powdered apple pectin
2 tablespoons plus 2 teaspoons (25g) raspberry vinegar
Preparation
Step 1
Pit the cherries and put them in a saucepan with the water and bring to a simmer over medium heat. Reduce the heat and continue to simmer until the cherries start to soften, about 4 minutes.
Step 2
Mix the sugar and pectin together and add to the cherries along with the vinegar. Stir until the sugar dissolves. Turn up the heat and bring to a boil. Boil until the jam reaches 220Ā°F.
Step 3
Pour into a clean jar and let cool. This will keep in the refrigerator for 2 to 3 weeks.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright Ā© 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
