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Recipe by Mary Cadogan

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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.

Per tbsp

36 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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• DrFabio

  31 July 2008

  DrFabio rated and commented on this recipe

  

  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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Ingredients

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

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Difficulty and servings

Makes about 1kg

Preperation and cooking times

Prep 30 mins

Cook 25 mins

Ready in 55 minutes

Vegetarian, Vegan, Gluten-free, Egg-free, Dairy-free

Ingredients

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

Per tbsp

36 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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