I am making a chocolate and cherry trifle for my school project on Wednesday (recipe coming soon), I decided to go one step further and make the jam for my swiss roll. There was one problem though, at this time of year cherries are out of season and expensive so I used frozen cherries this works just a well as long as they are completely defrosted before you start to prepare the jam.
400g fresh or frozen cherries
200g bramley apples
350g jam sugar
1 small lemon, juice only
If using frozen cherries defrost them.
Put the cherries into a saucepan and cover with 500ml water. Bring to the boil, then cook until the cherries are very tender and the water almost evaporated.
Peel and grate the cored Bramley apples and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.
Add the sugar and lemon juice, bring to the boil and cook until the preserve reaches 105C/220F on a sugar thermometer.
Leave to cool for a few minutes, then pour into hot clean jars and seal immediately.
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