At a glance
You're making a vibrant, spiced jam by simmering cherries with rainbow pepper and thyme, then thickening it with pectin before jarring. The trickiest part is mashing or blending the cherries to your preferred texture and working quickly when adding the pectin-sugar mixture to avoid lumps.
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Cook the cherries
Pit the cherries and place them in a pot over low heat. If you're worried about them catching, you can add a splash of water - but really no more than 50–100 ml.
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Blend
Cover the pot with a lid and let it simmer gently for about 20 minutes. Remove the lid, then mash with a potato masher or blend with a hand blender, depending on whether you'd like chunks of fruit in your jam or a smooth texture.
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Season
Season with pepper and thyme and let sit for 5 minutes. Mix the sugar with the pectin and stir it quickly into the fruit mixture. Mix thoroughly and cook for another five to ten minutes - the jam will start thickening right away.
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How it went
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