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1. Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
2. Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

PER TBSP

46 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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• Jules

  28 July 2009

  Jules rated and commented on this recipe

  

  Didn't use the brandy but this is a great easy recipe. Perfect for using the excess of free, local cherries here in France!

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Ingredients

• 1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
• 500g jam sugar (the one that has pectin added)
• juice ½ lemon
• 4 tsp brandy

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Difficulty and servings

MAKES 3 x 450g jars

Preparation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

• 1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
• 500g jam sugar (the one that has pectin added)
• juice ½ lemon
• 4 tsp brandy

PER TBSP

46 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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