Cherry & cinnamon conserve

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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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• Pam's

  16 May 2009

  Pam's commented on this recipe

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

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• Noop

  22 June 2009

  Noop rated this recipe

  

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• mofli123

  16 July 2009

  mofli123 commented on this recipe

  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.

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• patricia

  11 July 2010

  patricia rated and commented on this recipe

  

  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.

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• annegriffithsjean

  19 July 2010

  annegriffithsjean rated and commented on this recipe

  

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

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• MrsSudo

  19 July 2010

  MrsSudo commented on this recipe

  are you able to freeze this?

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• european-nomad

  28 July 2010

  european-nomad commented on this recipe

  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?

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• Girl From the Farm

  10 July 2011

  Girl From the Farm rated and commented on this recipe

  

  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.

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• mrsq

  11 October 2011

  mrsq commented on this recipe

  how far in advance can you make this??

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• mizpah123

  26 October 2011

  mizpah123 rated and commented on this recipe

  

  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.

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• KochSchlampe

  04 June 2012

  KochSchlampe rated and commented on this recipe

  

  Made this and had to stop myself from eating it all in one go.

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• Gracie792

  30 June 2012

  Gracie792 commented on this recipe

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

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• Debbie

  30 September 2012

  Debbie rated and commented on this recipe

  

  Just make this whole house smells of cinamon, tastes delicious

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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

Preparation and cooking times

Prep 30 mins

Cook 25 mins

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, sugar 9g, salt 0 g

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