A spicy and sweet summer treat – no year is complete without it!
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Cherry conserve with cinnamon at a glance:
- Makes 3-4 jars of jam
- Difficulty: easy
- Prep time: 30 minutes
- Cooking time: 30 minutes
Ingredients:
- 1kg ripe cherries, pitted
- 1 cinnamon stick/2 tsp powdered cinnamon
- Zest and juice of 2 lemons
- 500g of jam sugar (1:1)
Equipment:
- 2 saucers
- Large pan
- Wooden spoon
- Ladle
- 3-4 jam jars
Method:
Heat the oven to 100°C
Place the 2 saucers in the freezer to cool
Wash the jars and lids in hot soapy water, rinse and place in the oven to sterilise
Roughly chop 1/3 of the cherries and put into the pan with the cinnamon/cinnamon stick, lemon juice, lemon zest and 150ml water
Place the remaining 2/3 of the cherries into a blender, blend until smooth and add to the pan
Bring the contents of the pan to a gentle boil, then reduce to a simmer for 10-15 minutes, stirring occasionally until the chopped cherries are soft, but not yet breaking up
Pour in the sugar and stir until dissolved
Increase the heat and boil for 4-5 minutes until the jam is softly set, using the saucers from the freezer to test
When setting point is reached, ladle the hot jam mix into the sterilised jars and seal
This spicy cherry conserve with cinnamon will keep for upto 6 months stored in a cool, dark space.
Enjoy!
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More jam recipes:
Foolproof rhubarb and vanilla jam
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Image credit: Zidonito McBrain on Unsplash