This dish of cherries and plums looked so lovely, I had to take a photo of it -
(- then had to find my recipes!)
3 cups of Morello (tart) cherries - weighed after rinsing and pitting (don't worry if you miss any of the stones - they will float to the top while cooking)
1 Granny Smith apple - peeled and roughly chopped
A few strawberries and gooseberries - if available - they will add to the pectin as apparently cherries have very little, otherwise use extra Pectin*.
3 cups of sugar
ground cinnamon & ginger - large pinches to your taste
juice of 2 lemons (TIP: freeze the skins and use them up when roasting chicken)
Sterlised Jam Jars: Place jars in cold oven and bring to about 190 deg.C - leave in for about 10 mins. then remove very carefully.
1 oz. of butter.
1. Place the cherries, apple, lemon juice, strawberries & gooseberries, in your pan. As they begin to soften you can use a potato masher to squish them some more.
2. Once they are very soft add the sugar, stirring so that it melts well and doesn't stick.
3. Add the spices
4. Cook on a gentle boil until you have reached the setting point. Test little blobs of jam on to a cold plate/saucer and if it sets - it's done. Be careful not to 'overset' the jam - I think it's better slightly looser than too thick. Stir in the butter.
5. Either using a heatproof jug or jam funnel - pour the jam into your jars.
Seal, leave to cool, label and store. Keep in the fridge once opened.
1.5kg plums with the stones removed
150 ml. water
1 tablspn. lemon juice
2 x 13g sachets of Pectin
Sterilised Jam Jars
1. Put the plums, water and lemon juice into a large (non-reactive) saucepan and bring to the boil over a medium heat. Stir frequently. Reduce the heat and simmer approx. 10 mins. until the fruit is tender.
2.Return to the boil and stir in the sugar (stirring continuously).
3. Add the Pectin and boil for 1 minute - don't overcook the Pectin*.
4. Remove pan from the heat, remove any scum/foam and pour carefully into the sterilised jars - (a Jam Funnel is very useful.) Lid the jars and leave to cool, label, and store.
Keep in the fridge once opened.
(this recipe is from allrecipes.co.uk)