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Morello cherry jam

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 20 minutes


Press the lemons.

Wash and de-stalk the cherries and remove stones.

Place the cherries in a largw bowl and alternate with layers of sugar. Add the lemon juice and leave to steep for 12 hours.

After 12 hours, pour into a jam pot or large saucepan, add 200ml water and mix.

Heat gently over a high heat for around 20-30 minutes until the cherries are well preserved.

Place the cherries and juice in the brandy and mix with a wooden spoon.

Turn off the heat and leave to cool completely so that the jam solidified more before you put it in jars. Pot in clean, dry pots and put about 8 cherries in brandy in each jar.

Keep chilled and labelled in a dry, cool place out of the light.
Advice: Cherries don't contain a lot of the gelling agent pectin, so use jam sugar which contains pectin as well as citric acid, instead of ordinary sugar.

Photo © Cedus/Caroline Martin

User comments

another free recipe every day

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