Monday, May 5, 2008


800g granulated sugar
400ml water
1/4 tsp lemon salt (optional)
500g stoned morello cherries (weight after stoning)

How To Cook:
Make a syrup with sugar, water and lemon salt. When it is in the boiling point, reuce the heat and 2 minutes later add the cherries.
Bring back to the boil, remove from the heat and leave to stand for 30 minutes to allow the fruit to absorb the sugar. Then return to the heat and boil for 25-30 minutes or longer, carefully watching the con-sistency. Test for setting and remove any scum from the surface. Cool and pot in warm jars. Cover when cold.
PS: Cornelian cherry jam is made the same way, but the cherry is not stoned in this one.

No comments: