Joy
Posts : 290
Join date : 2011-03-31
Age : 69
Location : Cape Town, South Africa
 |  Subject: CHERRY JAM  Fri Jun 03, 2011 9:59 pm | |
| Requested by Kim Adie• 1kg cherries • 2 lemons • 800g white sugar • Pinch of salt • 4 hot, dry sterile jam jars Wash the cherries and remove the stones. Crack a few of these and remove the kernels – best done with stones wrapped in a cloth. Tie the rest of the stones in a muslin bag, add cherries and lemon juice into a pan and heat gently. When juices begin to flow, simmer until tender. If the fruit is very firm, add 3 to 4 tablespoons of water to prevent burning. Remove the muslin bag, giving it a good squeeze and add the kernels and sugar stirring well until it has dissolved. Bring to the boil and boil until set. Skim, pot and seal. If you do not want to bother removing the stones, then cook the cherries whole, skimming stones from the pan as the fruit cooks and they rise to the top. Crack a few and add the kernels to the jam before adding the sugar.  | |
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