Morello Cherry Jam Recipe Bbc

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES

Steps:

• Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
• Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
• To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
• To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.

BLACK CHERRY JAM - CONSERVE METHOD

Steps:

• Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
• One third of the fruit - about two cups into quarters
• Put in a bowl cover with sugar add lemon juice. Stir. Cover and leave.
• Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.

CHERRY JAM

Steps:

• Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
• Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
• Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
• Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
• Bring to a rolling boil and time for 10 minutes.
• Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
• Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
• If not quite ready boil for another couple of minutes at a time and re-test.
• Once ready ladle into hot jars and place lids on immediately.
• Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
• Makes 1.5 standard jars (600 mls).