CHERRY AND ALMOND JAM
Prep time 30 mins Cooking time 50 mins Makes 1 litre
1 kg sweet, red cherries, halved and stoned 800g sugar Juice of 1 lemon ½ tsp cinnamon 70g slivered almonds ½ tsp almond extract 1 tsp almond essence
Place the cherries, sugar, lemon juice and cinnamon in a saucepan and cook over low heat until the sugar has dissolved. Increase the heat and bring to the boil. Allow to bubble gently for about 45 minutes. Add the slivered almonds and boil for a further 5 minutes. The mixture should have a sticky but slightly runny consistency. Remove from heat, add almond extract and almond essence and stir through. Allow to cool slightly, then decant into 4 sterlised 250ml jars. This is a perfect accompaniment to freshly baked scones with whipped cream.