Sour Cherry and Mastic Liquer Jam

INGREDIENTS

500g fresh cherries, pitted and quartered
100g jam setting sugar
2 tsp lemon juice
2 tsp matic liqueur, optional

METHOD

Before you start making the jam, put a small plate in the freezer. Combine your cherries, sugar and lemon juice in a heavy saucepan over medium heat until the sugar has dissolved.

When you can no longer feel the grains of the sugar, turn the heat up to a rolling boil, stirring continuously. If you see the jam rising, turn the heat down slightly. Boil hard for around 20-30 minutes until the jam has thickened and any foam has disappeared.

To check if the jam is at setting point, place a teaspoon of jam onto the chilled plate. Freeze for 1-2 minutes then run your finger through the jam. If the surface wrinkles and jam stays in 2 portions, it’s ready to pour into a jar. If not, cook for another 2-5 minutes until the jam reaches setting point.

Stir in the mastic liqueur.

Before spooning the jam into jars, leave it to settle for 10 minutes while you sterilise your jars. Pour the jam into warm jars, just below the rim. Store in a cool, dry place and use within 12 months. Refrigerate once opened.