I really didn't know what to make today.
I asked my mum and she suggested cherry jam, since we had half a huge box of cherries still sitting in our fridge. I thought of cherries, but I could only think of tarts and cakes, which I am (trying to) steer clear of since our indulgent sleepover on Tuesday (thanks a lot Anya. ;) )
This is more of a stewed fruit sort of method. If you want a more gelatinous texture, you need fruit pectin. But Jamie Oliver and David Lebovitz make it this way, so it's fine :)
In itself, it was quick and easy. Except for the fact that I manually de-seeded all the cherries...
Not a huge deal. I mean, it only took about 10-15 minutes, but if you have a cherry pitter it's super fast.
I was happy with the result, but I think I added too much lemon (AGAIN). I reduced the sugar quantity because the recipe I was using called for tart cherries but I was using sweet. But I can always throw the jam back in the pan and add some more sugar, and my mum liked it as it is.
Both my mum and dad thought of scones when I said I was making jam (as they say: "Great minds think alike" :P) so my mum and I made a batch in time for tea. English Tea.
From Savory Sweet Life
I love this recipe, because it is so simple and even the rum can be omitted for non-alcohol people. It also has no quantities so, whether you're making several jars or just one bowl of jam, you don't have to bother about adjusting your measurements. It's all up to your taste.
Cherries (the more tart the better), stems and pits removed, and chopped
In a medium size pan, add chopped cherries, lemon rind, lemon juice, and rum cooking on medium-high heat for 5 minutes. Add approximately an equal amount of sugar (as to cherries) and reduce heat to medium. Stir everything until sugar has dissolved.
Cook for an additional 15 minutes stirring occasionally (I removed it much earlier because some sugar on the bottom started to burn. Keep an eye on your jam so avoid it burning). Remove from heat and enjoy!