A Food & Travel Blog

Cherry & Cointreau Jam

12/12/2014 | By

Cherry jam

Cherry jam

In a burst of unseasonable weather, it’s been raining up here in the hills. Normally that  would be cause for happiness, but at this time of the year cherry producers really don’t want rain as too much moisture on an almost ripe crop will split the fruit. Cherries are a capricious crop and I know of several producers who have had trees in for quite a few years but are yet to actually make any profit from them.

Christmas time means cherry time in Australia and they are an essential part of our family Christmas table, in as many ways as I  can get them. There are plenty in the stores, but purchasing direct from the grower at the farm gate makes lots of sense to me, and not simply because they are growing just down my street – I get to hand-select all of my cherries, they are cheaper and all the money goes to the producer.

Cherry & Cointreau Jam with my home-made sourdough.

Cherry & Cointreau Jam with my home-made sourdough.

I bought home a bucketful of these summer sweeties last weekend and have been eating them, hanging them from my ears (much to the scorn of my terribly sophisticated offspring) and playing in the kitchen with them. Last year I was travelling, but back in 2012 I made a delicious cherry chutney. This year I opted for a cherry jam and took it up a level with the simple addition of some booze! I made mine in my Thermomix, but it is really just as easy to do on the stove-top. The pitting is a bit tedious, but worth it and do take care not to over-process – as I did. A pretty jar of this is a thoughtful gift and makes the summer cherry love last just that little bit longer.

Cherry & Cointreau Jam

Cherry & Cointreau Jam

Print Recipe
5 from 2 votes

Cherry & Cointreau Jam

Author: Amanda McInerney of www.lambsearsandhoney.com


  • 750 gms pitted cherries
  • 600 gms jam sugar
  • juice of a lemon
  • 1/4 cup Cointreau


  • Place cherries in processor and pulse once or twice to chop.
  • Put in stainless steel pan with the sugar and lemon juice over moderate heat.
  • Stir until sugar has melted and fruit is boiling.
  • Boil gently for 20-30 minutes, stirring regularly.
  • Cherries don’t have a lot of pectin, so it may take a little while to set.
  • Test for a set after 20 minutes. Using a chilled saucer or plate, place a teaspoon of jam on it, leave for a minute or two, then run your finger through the jam. If it wrinkles the jam is set.
  • Remove from heat, add Cointreau, then pour into HOT sterilised jars and seal.
  • Place fruit in TM, pulse once or twice to chop.
  • Add sugar and lemon juice.
  • Cook 25 mins, 100C/speed 1 reverse.
  • Test for a set as above, cook in 10 minute bursts until desired set achieved.
  • Add Cointreau, mix 10 seconds/speed 3 reverse.
  • Continue as above.


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  1. Padaek

    5 stars
    These cherry jams look perfect, and I love the idea of enjoying them for longer. I do love cherries and they’re a lot of fun to play with/hang. 🙂

  2. Karen

    Oh dear – that will teach me for not reading the recipe properly. I put the cointreau in at the beginning with everything else. I might just have to add more at the end too!

  3. InTolerant Chef

    Oh how yummy! I hope the rain hasn’t ruined the cherry crops, it’s such hard work being a farmer. Doesn’t the Thermomix make jam making a breeze? Love it x

  4. Amanda

    Cointreau is good, so more must be better, Karen!

  5. Karen

    This jam worked an absolute treat, despite me not reading the recipe correctly 🙂
    I made it in the thermomix and it took several lots of “extra” 10 mins to get it to set, but when it finally did it was well worth it! Beautiful taste and such a gorgeous colour. Not to mention the smell as it was cooking.

  6. Hotly Spiced

    How about the pitting process! There just aren’t any shortcuts. I made cherry chutney this year but haven’t made any jam. Your jam looks really good and I like to wear cherry earrings as well xx

  7. Lizzy (Good Things)

    5 stars
    Playing with cherries is one of my favourite things, Amanda, though I must admit I’ve forgotten to wear them as earrings, well this year anyway. Lovely, lovely, jam…. that dash of booze makes it all the better, love.

  8. Lorraine @ Not Quite Nigella

    We were just in Mudgee where there was a lot of cherry picking going on. We didn’t quite have time to do it but we bought some organic ones which were fantastic! 🙂

  9. Irene

    Looking forward to trying out the recipe…..had a chuckle as this reminded me of many summers long gone, wearing cherries as “earrings’ when we were kids much to our parents’ disgust!

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