Cherry and Mastic Liqueur Jam
Cherry and Mastic Liqueur Jam
A bright, fragrant jam that balances the tartness of cherries with the gentle perfume of mastic. It’s simple, a little nostalgic and perfect on warm bread, over yogurt or folded into cakes.
Ingredients
Method
- Place a small plate in the freezer to help test the setting point later.
- Combine the cherries, sugar and lemon juice in a heavy saucepan over medium heat. Stir until the sugar dissolves and the mixture turns glossy.
- Turn the heat up to a rolling boil, stirring so nothing sticks. Let it boil hard for 40 to 60 minutes until the jam thickens and the foam disappears. Adjust the heat if it rises too quickly.
- Test by dropping a teaspoon of jam onto the chilled plate. Freeze for 1 to 2 minutes. Run your finger through it. If the surface wrinkles and the jam separates in two, it’s ready. If not, cook another 2 to 5 minutes and test again.
- Stir in the mastic liqueur.
- Let the jam rest for 10 minutes while you sterilise your jars. Spoon the warm jam into warm jars, just below the rim. Seal and store in a cool, dry spot for up to 12 months. Refrigerate once opened.
