White Cherry Jam with Alsace Kirsch 250 gr

Selecting and preparing the cherries

To obtain a quality confit, Fruit selection is essential. It must be rigorous, giving preference to Fruit that look healthy and are perfectly ripe.

The Fruit are processed by hand in small quantities to preserve all their aromas. Before cooking, they are left to macerate with the sugar in stainless steel bowls for at least 12 hours.

In the end, the copper cauldrons used for cooking fill up with Fruit.

Hot cooking and potting

Cooking is carried out in the old-fashioned way, in 15 litre copper cauldrons, and is controlled by measuring the temperature with a thermometer and checking the sugar content with a refractometer.

The sugar content should be between 63% and 65% so that the product keeps well (we don't add any preservatives) but doesn't crystallise.