About this recipe:This crab apple and morello cherry jam is an old family recipe which has come out perfectly every time since the day I first made it. I use a combination of crab apples and morello cherries, which seems to work well regarding the levels of natural pectin. I gather the morello cherries in the summer and freeze until the crab apples are ready in October.
Makes: 6 (340g) jars apple and cherry jam
900g crab apples
1 litre water
juice of 2 lemons
1.8kg morello cherries, halved and stoned
1.5kg caster sugar
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Method Prep:20min › Cook:2hr › Extra time:8hr › Ready in:10hr20min
Wash the apples and remove any bruises or damaged parts, then roughly chop. Combine the apples and water in a large preserving pan and simmer very gently on a low heat for 1 to 2 hours until they are soft and pulpy.
Remove from the heat and place apple mixture in a jelly bag, allowing to strain into a clean pan for several hours. Discard the pulp left inside the bag.
To the drained apple liquid, add the lemon juice and cherries and cook for 30 minutes. Add the sugar and stir until dissolved. Bring to the boil and begin testing for the setting point by putting a drop of the jam onto a cold plate. If the jam wrinkles when you push it with your finger, it is ready. Skim the jam.
Transfer to sterilised jars and cover immediately. Leave undisturbed in a cool dark place for 24 hours.