Cherries will be in season in a couple of months
and so I decided to remind myself of some indulgent Cherry Jam. It turned out to
be a bit runny but with a lovely flavour.
Thanks to Mr Google I found a new way to pip the
cherries. It worked perfectly and didn't
even result in cherry stained fingers. I
used a plastic straw. You just push it
down onto the part of the cherry that the stalk attaches to – and, the pip just
pops out the other side!
Ingredients:
Kilo of cherries
Kilo of jam setting sugar
Squeeze of lemon juice
Cherry brandy
Method:
Put your pipped cherries into the pot and give them
a mash with a potato masher. (I didn't
mash it quite enough) Add the sugar and
stir. Let it sit in the pot for 20
minutes or so. Add your lemon juice.
Boil until the jam reaches setting point. This is the bit I didn't get quite
right. I put a saucer into the freezer
and then put a bit of the jam onto the cold dish and waited a moment and looked
to see if it would set. I thought it was
ok so I took the jam off the heat and added a spoonful of cherry brandy.
I poured the jam into clean jars and turned them
over a bit to try to distribute the cherries evenly through the jam. The next morning I found the jam was still
too runny so I reboiled it – and what do you know the same thing happened so I
decided to leave it runny. This is a
much better option than letting the jam boil for too long with inedible results.
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