While the last couple of weeks might sounds like they were a little stressful (traveling forth and back to Amsterdam, attending one birthday party, two weddings including a detour through Bavaria), I managed to spend a fair amount of time drinking coffee on Amsterdam terraces.
This should come at no surprise, looking at any Dutch average. According to research we are not only the happiest bunch, we also have insanely large amounts of free time. On most Fridays, without exception, terraces and coffee shops are full from breakfast o’clock until the late hours. I was more than happy to participate and ate my way through some amazing carrot cake while drinking some incredibly good coffee (this place is definitely worth checking out). Which I, as a proper Dutchie, balanced out with some city cycling (this is how I lull my conscious into silence;)).
I’m not sure whether all this cake-eating and coffee drinking ramped up my sweet tooth a little (not yet confessing the huge ice cream cone I ate with my father), but I’ve been leaning towards a sweeter breakfast recently, such as yoghurt with this marmelade (or this one).This Coffee (!) Cherry Marmelade was something I made last month, and before I wrote anything about it, I wanted to make sure the taste was right. And I must say that it is spot on, maybe surprisingly enough. The coffee lends a bit of bitterness to the sweet cherries and as the fruit is dark itself, it is not visibly brown due to the coffee. Now that cherries are almost losing their moment, there is a chance that you can buy them in bulk and even get a good bargain. If so, please don’t leave anything behind and make this. This marmalade tastes amazing on bread with some soft goat cheese, in yoghurt, baked in a loaf cake or as a cake filling. While the cherry pitting might give you a little headache (sorry), it will lend you a very good meditating activity, provided you are not wearing your best white ball gown.
Cherry Coffee Marmalade
- 1 kilogram of cherries, pitted
- 350 grams of pectine sugar
- 2 cups of espresso or strong coffee (240 milliliters)
- juice & zest of 1 lemon
- ½ teaspoon of salt, I used pink Himalayan salt
- 1 tablespoon of vanilla essence
The cherries don’t need to be perfect, it is great if they are beautifully ripe, but the ones that are not yet there will simply be forced into magnificant shape by the cooking process. Having said that, pitting ripe cherries will prove to be easier.
The pitting can take some time and possibly frustration. I’m normally not a defiant of a one-trick tool, but a cherry pitter can be a serious investment if you like to use cherries in your kitchen more often. I decided against purchasing one, but regretted it all the way.
Alternatively you could use the tip of a piping back to push the cherry over. This is the technique I used, but to be very honest I couldn’t be bothered by it anymore halfway and completely harassed my cherries by ripping them in halves.
I left the cherries whole before cooking them (well, apart from the ones that I impatiently ripped apart – and immediately regretted), which makes them a little impractical for toast, but also really beautifully showcases their shape. Feel free to simply chop them after pitting (if you still have any energy left:)).
Cook all ingredients for around 35 minutes, this is longer than usual, but it is also to make sure the liquid of the coffee cooks off a little. Sterilize your jars and make sure to follow all instruction to