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Cooking

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Cherry Jam with Rainbow Pepper and Thyme

·
4 servings

  1. 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.

  2. 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.

  3. 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.

  4. Seal the jars

    Pour the jam into prepared jars that have been thoroughly cleaned and warmed. Seal with lids and leave to cool, or process further in a pot or oven if you want to be extra sure they're sealed.

  5. You're done!

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