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Cherry jam

Cherry jam

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Once you've mastered this simple cherry jam, try adding different flavours to the mix. Adding a cinnamon stick during cooking will provide a beautiful warmth – just don't forget to remove it when the jam is ready. For a decadent, boozy jam, stir through a few tablespoons of kirsch after boiling. This recipe will make enough to fill 1–2 250ml jam jars.

Ingredients

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Method

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1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Halve the cherries, remove the stones and place in a heavy-based pan with the sugar and lemon juice
3
Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelising. Simmer for 20–25 minutes
4
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
5
Leave to sit for 15 minutes to cool slightly and allow the cherries to settle
6
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
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Cherry jam

 
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