Cherry & cinnamon conserve

Cherry & cinnamon conserve

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(8 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins Ready in 55 minutes

Skill level

Easy

Servings

Makes about 1kg

Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat it all at once

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per tbsp

kcalories
36
protein
0g
carbs
9g
fat
0g
saturates
0g
fibre
0g
sugar
9g
salt
0g

Ingredients

  • 1kg cherry, stoned
  • 1 cinnamon stick
  • zest and juice 2 lemon
  • 500g jam and sugar with added pectin

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Method

  1. Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
  2. Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.

Recipe from Good Food magazine, July 2008

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Comments

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debbie2266's picture
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Just make this whole house smells of cinamon, tastes delicious

gracie792's picture

Planning to make this for christmas gifts, inspired by the reviews! How long can this be kept in the sealed jars before opening?

kochschlampe's picture
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Made this and had to stop myself from eating it all in one go.

jenny0478's picture
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Just made this for christmas hampers, fantastic really worth the effort. I used defrosted cherries, wasn't sure wether it would work as well but tastes great.

mrsquanny's picture

how far in advance can you make this??

georginahs's picture
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I couldn't get this to set, no matter how long I waited! Nevertheless, it made a wonderful topping for ice-cream - a jar vanished within minutes. Will definitely make again and won't be too worried if it doesn't set.

european-nomad's picture

Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick,
If you take this recipe as its written then there is no instruction on what to do with 2/3 of the cherries. So, I assume you do 1/3 chopped and the other 2/3 whole?

mrssudo's picture

are you able to freeze this?

annieredhead354's picture
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Gorgeous jam, had to buy cherries but it was worth it for a really special conserve. Lovely with scones and cream!

batandball's picture
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I enjoyed making my jam, it was not as difficult as I thought it would be. I had to boil the jam for about 20minutes more than stated and I put less water in , all together I have made 8 pounds so far,there will be more as we have a cherry tree, so it will be a good way to use them up ,the jam is delicious.

mofli123's picture

Wonderful! Particularly with Spanish "picota" cherries which are now in season. I made this year's batch a couple of weeks ago and it's so popular I have bought more cherries to make even more jam to give to friends! I will probably chop up more of the cherries though.

pambrook's picture

Delicious!!!! try it with fried brie/camemberg cheese.

drfabio's picture
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This is so delicious! It's cooling in my kitchen as I write. This was the first time I've made jam and it wasn't as difficult as I'd imagined. I ended up boiling it for about 15 mins after adding the sugar because I wasn't sure of when it had reached setting point; I was expecting it to wrinkle as soon as I put it on the saucer, but it needed to sit for about 30 seconds first.

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