Morello Cherry Jam
Cherries are in season and quite readily available at the shops at the moment and I thought I would share this recipe with you its really delicious. Makes approximately 2 1/2 lb of jam. Unfortunately I have lost all my cherries this year to the dratted pigeons so I will have to use some out of the freezer or buy some more. I have made this before and it is delish. I hope you like it just as much as I do.
2lb Morello cherries stoned
(keep a few of the cherry kernels)
2tbsp fresh lemon juice
1 1/2lb preserving or granulated sugar
a knob of butter
2tablespoon of Kirsch (optional)
Put the cherries, kernels (crack cherry stones with a nutcracker to remove the hard outer shell it is the soft almond flavour kernel that needs to be added here not the hard bit) and lemon juice into a pan with 6 tablespoons of water and cook very gently for about 30 minutes until really soft. Stir every so often to prevent sticking.
Remove the pan from the heat add the sugar pop back on the heat and stir until the sugar is dissolved then add the knob of butter - this helps dissipate the scum which tends to appear with this jam, and so make a better looking preserve.
Bring the jam to the boil and boil rapidly for about 25 minutes keep stirring frequently. Test for a set and as soon as setting point is reached remove the pan from the heat and remove any scum with a slotted spoon. Leave to stand for about 15 minutes to prevent the fruit from floating on the top then stir in the Kirsch if adding. Pour into clean warm sterilised jars cover and seal label when cold.
This preserve tastes very "almondy" when made but it is lovely on fresh croissants or thick cut toast spread with butter. Would also make a lovely filling for a swiss roll.
2lb Morello cherries stoned
(keep a few of the cherry kernels)
2tbsp fresh lemon juice
1 1/2lb preserving or granulated sugar
a knob of butter
2tablespoon of Kirsch (optional)
Put the cherries, kernels (crack cherry stones with a nutcracker to remove the hard outer shell it is the soft almond flavour kernel that needs to be added here not the hard bit) and lemon juice into a pan with 6 tablespoons of water and cook very gently for about 30 minutes until really soft. Stir every so often to prevent sticking.
Remove the pan from the heat add the sugar pop back on the heat and stir until the sugar is dissolved then add the knob of butter - this helps dissipate the scum which tends to appear with this jam, and so make a better looking preserve.
Bring the jam to the boil and boil rapidly for about 25 minutes keep stirring frequently. Test for a set and as soon as setting point is reached remove the pan from the heat and remove any scum with a slotted spoon. Leave to stand for about 15 minutes to prevent the fruit from floating on the top then stir in the Kirsch if adding. Pour into clean warm sterilised jars cover and seal label when cold.
This preserve tastes very "almondy" when made but it is lovely on fresh croissants or thick cut toast spread with butter. Would also make a lovely filling for a swiss roll.
Cor, that sounds lovely Tricia. Looks like I'm off to the shops tomorrow - for cherries!
ReplyDeleteope you're having a great weekend.
Best wishes
Rose H
x
Mmmm sounds very delish!
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