Kitchen Capers

[fishandrice]

Be sure to use fresh berries for this jam. An original creation.

600grams black cherries (weighed after stoned)
220 grams brown sugar
220 grams white sugar
Juice of 1 1/2 large limes
2 tbsp Brandy
2 1/2 gelatin leaves (to stabilize jam since there is no pectin used in this recipe)

Method:

Place a small glass plate into the freezer.

Place cherries, white sugar, brown sugar and lime juice in a large pot over medium heat.

Brin mixture to a boil. (Juice will come out of the cherries as they get heated through)

Continue boiling jam till slightly thickened. The jam should coat your wooden spoon with a thin jelly-like layer.

To test if jam has reached its setting point, take glass plate out of the freezer. Drop 1/2 tsp of hot jam onto plate. Leave it for 5 mins.

Using your finger, push the jam that is on the plate. It should form a skin which wrinkles when your finger comes into contact with it. If it does not, continue cooking jam and test it again.

Once done, add brandy to your jam and let it cook for another 30 seconds to get rid of the alcohol in the Brandy. Remove jam from heat and cool for 5 minutes.

Meanwhile, soak gelatin leaves in water till soft. Add gelatin to jam and stir to dissolve.

Ladle jam into sterilized jars and seal immediately. Cool for 20 mins and then store jam in the fridge.

Consume within 2 weeks.