Orange Cherry Jam
Vegetarian Fruit Cold
Accompaniment Conserve Preserve
4 Oranges, thinly sliced
2 Cinnamon Sticks
4 Whole Allspice
6 Whole Cloves
1.8kg/4lb Fresh Dark
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
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
Meanwhile, Prepare the jars (see notes below).
Remove the pan from the heat and test for a set (see notes below).
for about 5 minutes, skimming off any scum with a metal spoon and stirring
Spoon the warm mixture into warm jars, cover, seal and label (see notes below).
see also General
- 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.
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.
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.
in a cool dark place.