- 1kg cherries, stoned weight (you'll need to buy about 1¼kg, then de-stone them)
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 500g jam sugar (the one that has pectin added)
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
TipTo sterilise your jars, wash well in hot, soapy water, then leave to dry in a low oven. Alternatively, run them through a dishwasher cycle. Fill the jars while they’re still warm.