Cherry jam with rosemary, a hint of sea salt and balsamic vinegar

01. September 2016

Duromatic: For 3 medium size jars


  • 500 g sweet cherries
  • 250 g preserving sugar, 2:1
  • 2 sprigs of rosemary, leaves plucked
  • 1/2 large organic lemon, grated rind and juice thereof
  • Some sea salt (according to taste)
  • Some balsamic vinegar, matured and very good quality (according to taste)


Wash cherries, remove stalks and stones.

Place the cherries together with the rosemary leaves, grated lemon rind and juice into a food processor and purée until smooth.

Place the cherry purée into a pan and mix together with the preserving sugar – bring to the boil on a high heat and then allow to cook at a rolling boil for a good 3 minutes whilst stirring continuously.

Test for setting point – if the jam is still too runny, add some lemon juice and reduce further.

Finally season to taste with some sea salt and good quality, matured balsamic vinegar and perhaps more lemon juice – this gives the jam a great twist and thus goes really well with all kinds of cheese!

Then sterilise the jam jars, rubber seals and lids with hot water and then fill with the boiling hot jam.

Close the jars well with rubber seals, lids and three clips each, allow to cool until lukewarm.

To reduce: line the base of the pressure cooker with a tea towel, place the jars carefully inside – so that they don’t tip over.

Pour in 500 ml lukewarm water, and close the pan according to instructions.

Heat the pressure cooker on the hob until cooking level 1 is reached – then allow to cook for about 2-3 minutes – then switch off the hob and place the still hot pan on one side and allow to cool down completely.

Then open the pan carefully, allow the jars to cool down completely, remove the clips and check the vacuum.


Cherry jam with rosemary, a hint of sea salt and balsamic vinegar
* incl. VAT, plus shipping