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Bigarreau jam

Recently I saw on an British TV program sandwiches invested with cherry jam, duck breast and lettuce. Motivation was born and now to get started:

Preparation time 45 minutes .. Durability 12 months

INGREDIENTS .. 2 x 250 ml

  • 500 g black Bigarreau cherries
  • 1 vanilla bean
  • 1 citroen
  • 250 g jelly sugar


Wash the cherries, pitted and cut them into quarters, they (just in case they are as big as mine). Put them together with the jam sugar and 1 open vanilla bean and lemon juice in a saucepan. Mix everything well together, bring to a boil and let it cook for 4 to 5 hours.

Put the hot cherry jam immediately into clean jars, seal them and let them cool. After a while you will hear them click into place.

Super yummy and super easy to prepare. And now I can test them with smoked duck file.


If you let the jam cook along with seeds; it’ll have even more intense, cherry taste. In order to facilitate your work, insert them into tea bag, enclose the chain and put to cook together with other ingredients. When the jam is ready, remove the bag and no stone will be in the jam.

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