The season for these ruby-red gems is short, so make the most of them while you can. If you find yourself with an abundance, preserve them in a simple jam to enjoy their heady flavour for longer.
Quick Cherry Jam
Makes 400g
40 min
What do I need?
- 700 g cherries, stoned and quartered
- 300 g jam sugar
- 3 tbsp lemon juice
How do I make it?
Sterilise a 400 millilitres jar and set it aside.
In a deep pan, combine all ingredients and cook over medium heat until the sugar dissolves, approximately 5 minutes.
Increase the heat and let the mixture bubble for 20 minutes. While the jam is cooking, place a small plate in the freezer.
After 20 minutes, test the jam by placing a few drops on the chilled plate. Leave for 30 seconds, then lightly press the jam with your finger. If it crinkles, the jam is ready. If it flows back, continue cooking for another 5 minutes and test again. Repeat this process until the jam crinkles.
Carefully transfer the jam to the warm, sterilised jar. Once cooled, store it in the fridge for up to a month.
