Morello Cherry Jam Recipe

Instructions

1. Prepare the cherries• Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.• You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.• Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.• Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.

2. Testing the jam• After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after. When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.