Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19 August 2009

Cherry jam
English cherries come into season about now but wait for the wonderful big dark and juicy fruits. You can buy a cherry stone remover from a good kitchen shop if you run out of patience pitting by hand. This jam is great served with a good vanilla ice-cream, perhaps mixed with a little liquor such as Framboise or Cassis.
Ingredients
(makes about 5 jars)
1.8kg big ripe dark cherries
1.125kg preserving
sugar
Juice of 2 lemons.
Method
Wash the cherries and remove the stones and stalks. Put into a heavy-based saucepan with the lemon juice and simmer gently for about 15 minutes. Add the sugar and stir until dissolved. Bring to the boil and boil rapidly for about 10 minutes or until the jam is at setting point (see the peach recipe for details of setting and preparing jars). Remove the scum from the top and pour into jars when cooled slightly. Label and store in dark cool place.

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