Preparation info
  • Yield:

    406 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Calcium Solution
  • Calcium lactate 2 g .07 g 1.8%


  1. For the calcium solution: Combine both ingredients using a handheld immersion blender to dissolve the calcium. Reserve refrigerated.
  2. For the cherry jam: Boil the cherry purée, 80 percent of the sugar, and the calcium solution in a small sauce pot. In the meantime, combine the remaining sugar with the pectin to obtain an even mixture.
  3. Add