Recipe Arthur Iturria's cherry/tonka jam

Arthur Iturria, third line of Bayonnais Rugby Pro rowing, tried jam, under the eye of the Lionel Elissalde chef, and today shares his recipe! 

1. Wash and then pit the cherries using a cherry denominator.
2. Mix the cherries, the sugar and the grated tonka bean in your basin container, then bring to a boil.
3. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes. Check the cooking by testing the cold plate.
4. Maintain a high fire and stir often. At the end of cooking according to the tastes crush or mix the jam.
5. Split then proceed without waiting for the pots, close them and turn them back for 1 minute, then put them back to the location to let them cool.

Tip: if you are afraid that the tonka prevails over the icing, adding only a semi-fap.