Cherry jam


Author: Hannah van Souvy

Persons: 8

Temperature: 90

Cooking time: 2 hours

Prep time: 20 minutes


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


  1. Preparation -

    Place the sous vide device in the sous vide container with sufficient water. Set this to 90 degrees. To speed up the process, you can immediately add hot water so that the sous vide device reaches the desired temperature faster.

  2. The cherries -

    Wash the cherries and remove the stem. Deseed the cherries and cut them into thin slices. Zest 1 lime and place the zest in the sous vide bag. Also fill the sous vide bag with the juice of the lime, the sugar, the vanilla pod and the sliced ​​cherries.

  3. From cherries to cherry jam -

    Place the bag in the water when it is at the right temperature. It is important to use a bag that can withstand high temperatures, such as the one from Souvy. Cook for 2 hours at 90 degrees and check the bag every half hour. Remove the bag from the water after 2 hours.

  4. Out of the water -

    Let the bag cool down on the counter. The cherries should already have softened, but you can choose to get an even softer structure by crushing the jam with a rolling pin. Make sure you do this carefully so that the bag does not tear.

  5. Eat or wrap -

    You can of course eat the jam directly, but you can also package it in a preserving jar. Cut open a corner of the bag and carefully let the jam slide out.

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