Thursday, May 19, 2016



   Makes: 1kg

    Prep time:
    20 mins

    Cooking time:
    40 mins

    Total time:
    1 hr


    900g firm black or red cherries, pitted and stones reserved

    150ml water

    Finely grated zest and juice of 2 lemons

    500g jam sugar


Place the cherries in a large pan with the water, lemon zest and juice. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft.
Remove the muslin bag, squeezing any juice back into the pan. Add the jam sugar and stir over a gentle heat until dissolved. Bring to the boil and boil rapidly for about 10 mins.

Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles it is ready. If the jam is still runny, boil for a further few minutes then test again.

Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.

Note  Store the jars of jam in a cool dark place and once opened, keep in the fridge and use within one month.