• 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.

  • 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.


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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