Cherry and lime jam

    2 hours 20 min

    We make this cherry and lime jam using morello cherries from our garden in rural Hampshire. Thanks to these cherries, the jam always achieves such a good set and we are never disappointed with the results.


    Hampshire, England, UK
    7 people made this

    Makes: 8 jars cherry and lime jam

    • 10 limes
    • 1.8 litres water
    • 1.35kg cherries, stoned
    • 2.7kg preserving sugar

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Zest the limes then cut away and discard as much of the white pith as possible. Slice the fruit and remove and discard any pips.
    2. In a preserving pan, combine the lime zest, sliced lime and the water and gently cook over a low heat for 1 hour until soft and pulpy. Add the cherries and cook for another hour.
    3. Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a small drop of jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    4. Transfer the jam into sterilised jars and cover immediately. Leave undisturbed for 24 hours.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    Used Morello Cherries from garden which were very ripe (almost edible!) so reduced to 2.3k sugar. Made 3.25litres - 5x0.5l and 3x0.25l Added a canning process for 10 minutes. Gave the 0.25l jars to friends who love it.  -  27 Oct 2013