1.35kg morello cherries, halved and stones removed
1 pinch ground cloves
1/2 teaspoon ground cinnamon
1/2 ground nutmeg
juice of 2 lemons
1.8kg caster sugar
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Zest the oranges, then peel away the white pith. Slice the orange fruit thinly. Combine the orange zest, slices and water and cook gently over a low heat for 1 hour. Add the cherries, spices and lemon juice and cook for another hour. Remove from the heat and mash up the fruit.
Strain the jam through a fine sieve into a clean pan. Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a drop of jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
Transfer the jam to sterilised jars and cover immediately. Leave the jam undisturbed in a cool, dark place for 24 hours.
It turned out very nice, though the taste of the orange zest is a little too strong for my taste. Next time I will add the zest of only one orange. I like my jam with the fruit in it, so I strained it before adding the cherries. Very nice. Thanks. - 10 Dec 2016