Cherry Conserve

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Well what do you do when your other half comes home with a 5kg box of cherries?  He makes cider, and I cook jam….match made in heaven or what?

Cherry Conserve

  • 1kg pitted and washed cherries
  • 1kg white sugar
  • rind off 1/2 lemon, juice of whole lemon
  • 1 vanilla pod (optional)

Wash and pit your cherries.

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Place in a saucepan with your lemon juice, rind and vanilla pods and bring to the boil.  Simmer and reduce to a stewed fruit consistency.

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The time this takes will depend on how much juice and water has come with your cherries.  I kind of mashed them against the side of the pot as I was going.  Then add your sugar.  Bring back to the simmer and cook for an other 10-15 mins or until the jam smears on a plate without running.  I just use the spoon I am stirring with to test it.

If your jam ends up with quite a lot of liquid, drain the cherries off and then jar them.  The cherry sauce could be used as a cordial, to make cherry brandy, or even just as a sauce on ice cream.

Preserve in sterilised jars or in a plastic container in the fridge. To sterilise recycled jars just make sure you have metal lids to fit them.  Clean them up and dry them in the oven just as you are about to use them.  To get your jar to seal properly, once you have added the warm jam into the warm jar, tip it on its firmly tightened lid for approx 2 mins and it should create a seal.  The jam in jars should keep for a good 12 months.  Makes approx 4 medium-sized jars.

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Stay tuned for the cider recipe… I think we might be able to share that too.

Happy Cooking & Happy Eating,

Leah

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