Cherry & cinnamon conserve
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 55 minutes
- Easy
- Makes about 1kg
Skip to ingredients
- 1kg cherrystoned
- 1 cinnamon stick
- zest and juice 2 lemon
- 500g jam and sugarwith added pectin
Nutrition: per tbsp
- kcal36
- fat0g
- saturates0g
- carbs9g
- sugars9g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
step 2
Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.
