Cherry jam

Making jam sous vide is a fun way to spend a Sunday! In this recipe, we make sous vide cherry jam. Delicious on a freshly baked croissant!

Author	Hannah
People	8
Temperature	90
Cooking time	2 hours
Prep time	20 minutes

Ingredients

• 400 g cherries
• 200 g gelling sugar
• 1 lime
• 1 vanilla pod

Preparation

Preparation

Place the sous vide appliance in the sous vide container with plenty of water. Set the temperature to 90 degrees Celsius. To speed up the process, you can immediately add hot water so the sous vide appliance reaches the desired temperature more quickly.

The cherries

Wash the cherries and remove the stems. Pit the cherries and thinly slice them. Zest 1 lime and place the zest in the sous vide bag. Fill the sous vide bag with the lime juice, sugar, vanilla bean, and sliced ​​cherries.

From cherries to cherry jam

Place the bag in the water once it's at the right temperature. It's important to use a bag that can withstand high temperatures, such as those from Souvy . Cook for 2 hours at 90 degrees Celsius, checking the bag every half hour. Remove the bag from the water after 2 hours.

Out of the water

Let the bag cool completely on the counter. The cherries should already be soft, but you can create a softer texture by crushing the jam with a rolling pin. Be careful not to tear the bag.

Eat or package

You can, of course, eat the jam immediately, or pack it in a preserving jar. Cut open a corner of the jar and carefully let the jam slide out.