Morello and Black Cherry Jam


Although Morello cherries contain slightly higher levels of pectin than sweet cherries they both need a helping hand in order to achieve “setting point”. To achieve a delicious soft set jam we’ve combined equal quantities of both fruits and used jam sugar and a little lemon juice to help things along.


The recipe is simplicity itself and takes very little time to prepare. It’s gorgeous spread thickly onto scones, delectable stirred through Greek yoghurt and really elevates a Victoria sponge.



450g morello cherries

450g black cherries

450g jam sugar

Juice of 1 lemon


Cooking Instructions


  1. Put a saucer in the freezer to chill. You will need this later for the “wrinkle test”
  2. Wash and halve the cherries, remove the stones and place them in a heavy-based pan with the sugar and lemon juice
  3. Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelising and catching. Simmer for 20–25 minutes.
  4. If any scum rises to the surface remove it with a spoon.
  5. To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place it in the fridge to set for a couple of minutes. If the jam forms a skin and sets (the “wrinkle test”) then it is ready to put into jars. If not, return to the heat and continue cooking, repeating the test every 2 minutes off the heat.
  6. Leave the jam to sit for 15 minutes to cool slightly and allow the cherries to settle
  7. Spoon the jam into sterilised jars, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge

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