Chunky Cherry

Fridge Jam

This delicious, high-fruit-content jam is really quick to o make. The lower amount of sugar means it’s not a ‘keeping jam’ so is best eaten within a couple of weeks. That shouldn’t be a problem! Put a small plate in the freezer before you start.

Makes around 340g (12oz) of jam

INGREDIENTS

500g 00g (17½oz) cherries 220g 20g (7¾oz) granulated sugar ugar (see below) Juice uice of 1 large lemon (oror less if some cherries are re under-ripe)

METHOD

You’ll need a small preserving jar or jamjar, washed in very hot water. Stone cherries and weigh. Chop roughly and transfer to a large pan with half their weight of sugar. Stir and leave for 30 minutes. Add lemon juice and cook over a moderate heat, stirring frequently, until sugar has dissolved. Crush softening

cherries lightly with a potato masher. Turn up heat and bring to the boil, stirring with a longhandled spoon. After 10 minutes or so, check for a set. Pass spoon through centre of pan – if it shows signs of leaving a clear trail, it’s nearly there. Remove from heat and test a li le on the cold saucer. It should hold its shape nicely but not be completely stiff. If still runny, return to heat and continue to boil. Test again after 30 seconds. Cool finished jam for 5-10 minutes and pour into jar. Put lid on and allow to cool completely before refrigerating.