Ingredients:
3 cups of tart cherries – weighed after rinsing and pitting – (if you miss any of the stones, you’ll find they float to the top while cooking.)
1 Granny Smith apple – peeled and roughly chopped, a few strawberries, and a few gooseberries – I throw these in as they add to the pectin content - - - apparently cherries have very little.
3 cups of sugar
Juice of 2 lemons
1 oz. of butter
Ground Cinnamon and Ground Ginger (large pinch)
1. Put your fruit and sugar into your (stainless steel or jam) pan. (There will probably be quite a bit of juice, but this is ok.)
On a lowish heat, stir until sugar is dissolved, and add the lemon juice.
Turn the heat up and stir constantly so it doesn’t burn, and bring to a good boil.
2. Stir in the butter – this helps reduce the scum, which you can also gently remove with a spoon.
I test the temperature with my jam thermometer and when it reaches about 100 deg.C, I find that’s fine.
You should , also test a blob on a cold plate to see whether it 'sets' and isn't too runny.
You should , also test a blob on a cold plate to see whether it 'sets' and isn't too runny.
Add some cinnamon and ginger to taste – stir in.
Pour into your hot sterilised jars*, lid and label.
TIPS:
When pitting the cherries, I do this by hand and find the fruit gets fairly well squished. However, while cooking you could use a potato masher to help mush the fruit a little more.
* I sterilise my jars by putting them in a cold oven & heating to approx. 190/200 deg.C for at least 1/2 hr.
Open the oven and leave to cool very slightly before pouring in the jam.
I also use a jam funnel which is very useful.
Freeze your lemon halves and use them when roasting chicken. (They are delicious).
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