Cherry & cinnamon conserve
- Mary Cadogan
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Makes about 1kg
Easy
Prep: 30 mins
Cook: 25 mins
Ready in 55 minutes
A star rating of 4.3 out of 5.10 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ultimate scones
A star rating of 4.6 out of 5.131 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg cherry
stoned
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1 cinnamon stick
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zest and juice 2 lemon
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500g jam and sugar
with added pectin
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Nutrition: per tbsp
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kcal36
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fat0g
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saturates0g
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carbs9g
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sugars9g
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fibre0g
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protein0g
-
salt0g
low
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Method
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step 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.
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step 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 TIPS
ADDED PECTIN
Cherries are fairly low in pectin – the natural sugar that makes jam set – so it’s essential to use jam sugar with added pectin to help it along. This also means that you only boil the jam for a short time, which preserves its vivid colour and fresh flavour.
Recipe from Good Food magazine, July 2008
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A star rating of 4.3 out of 5.10 ratings
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