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Mahleb? Cherry & Amaretto jam

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Foxtail Sun 02-Mar-25 08:40:09

When on holiday Norfolk in Feb, I bought a small jar of lovely cherry & amaretto jam from the Two Magpies Bakery (I was looking for strawberry to go with the croissants I was buying- they only had the cherry) I want to use what is left in a cherry bakewell cake however the jar is tiny, so I thought I would make the jam myself (none available anywhere near me). I have found the recipe which suggests using Mahleb. I have never heard of Mahleb but since reading about it I want to get some - again not easy to find where I live. My question is, if you use Mahleb, does it make an obvious difference to whatever you are making?
www.theguardian.com/food/2024/jan/29/cherry-amaretto-jam-recipe-by-rebecca-bishop

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ViceVersa Sun 02-Mar-25 08:46:42

Cherry and amaretto are two of my absolute favourite flavours and I've made the jam a few times. I've not used Mahleb, but I usually just add some almond essence (make sure it is the essence and not 'flavouring') when I've made cherry jam.

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Foxtail Sun 02-Mar-25 09:40:17

Thankyou @ViceVersa, that may end up as the best option, certainly the most cost effective as easy to obtain but I thought I might source Mahleb if it
enhances. cupcake

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ViceVersa Sun 02-Mar-25 10:00:35

If you happen to have any Asian/world food shops near you, that might be your best bet - or you can buy it online, but I guess it depends on how often you think you will use it.

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