Step 1
Wash the cherries well, remove the stems, and pit them. (you can save the cherry pips to make my cherry pit and chilli vinegar). Chop the cherries into smaller pieces, if you’d like a chunkier jam leave some whole.
Step 2
In a large wide saucepan, add the cherries, lemon juice, and lemon zest. Add a 1/2 cup of water and simmer over low heat for 7-10minutes until the cherries are tender.
Step 3
Add the sugar and gently boil over medium heat for about 30 minutes until the jam darkens and thickens. It will look rich and glossy when it’s ready.
Step 4
You can test the jam’s consistency by placing a good spoonful on a cold plate. Allow to cool on the plate for a minute or so. If it wrinkles and holds its shape, it’s ready. If it’s still too runny, continue to cook for a few more minutes. Keep testing until the jam is ready. Once ready stir through the vanilla or brandy if using.
Step 5
Pour the jam into clean jars, seal, allow to cool and then store in the fridge for up to 2 months.
Step 6
If you’re making a bigger batch and want to sterilise jars and heat seal jars for longer storage, read the author’s tips below.
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