Spiced Orange Cherry Jam    Veg   CD ACC

Vegetarian  Fruit  Cold   Accompaniment   Conserve  Preserve  Preserves  Preserving

Ingredients
4 Oranges, thinly sliced

1.1L/40fl.oz./2pts Water

2 Cinnamon Sticks

4 Whole Allspice

6 Whole Cloves

1.8kg/4lb Fresh Dark Cherries, pitted

120ml/4fl.oz. Lemon Juice

1.3lg/3lb Sugar

Instructions

1. Tie the spices in muslin and place in a large wide saucepan together with the oranges and water. Bring to boil over a high heat and continue to boil until the oranges are very soft. Remove from the heat and take out the spice parcel and discard it.

2. Add the cherries, lemon juice, and sugar to pan, place over a medium heat and  stir until the sugar is dissolved. Raise the heat and bring to the boil, stirring. Continue to  boil rapidly until the mixture thickens, about 1 hour, stirring frequently so it doesn’t stick.

3. Meanwhile, Prepare the jars (see notes below).

4. Remove the pan from the heat and test for a set (see notes below).

5. Cool for about 5 minutes, skimming off any scum with a metal spoon and stirring occasionally.

5. Spoon the warm mixture into warm jars, cover, seal and label (see notes below).

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam.  If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.

Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.

Storage – Store in a cool dark place.

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