|Cherry Cinnamon Jam on crackers with Persian feta|
1kg prepared cherries (pitted and halved)
1kg CSR Jam Sugar
1/2 cup lemon juice
2 cinnamon sticks
Place the cherries in a large saucepan and mush them up a bit with a potato masher to release the juice and break up the fruit. Add the lemon juice and cinnamon scrolls and warm over a low heat for about 5 minutes or until the fruit has softened. Add the sugar and turn up the heat a little, stirring occasionally for about 10 minutes until the fruit has completely dissolved.
Bring the pot to a rolling boil for 4 minutes. Test the 'set' of the jam by spooning 2 teaspoons onto a plate that has been in the freezer. If you can draw a line through the glob with your finger and it doesn't run back together then you're good to go, turn it off and jar it in hot, sterilised jars. If it's not setting then boil a little longer and try again.
If you have the right tools getting the jam in the jars is a lot easier, but it is possible to do with a tea towel and a ladle; just be prepared for mess and be careful not to burn yourself! I sterilise my jars in a baby-bottle steriliser that I bought at KMart for about $15, it saves so much time.Once filled, turn the jars upside-down and let sit for 2 minutes, then turn them right side up again and wait for them to cool before rinsing any escaped jam from the outside of the jars.
I decorated the jars with some fabric, twine, a gift tag and a bauble. The jam will keep for 12 months unopened and stored in a cool, dry place or up to three months after opening if it is kept refrigerated. As with any jam, signs of oxidisation (namely colour change) indicate that it's turned nasty.
This cherry cinnamon jam is a versatile delight- spread it straight on your toast for a sweet, tart treat or try it with cheese for a more savoury twist. I made wraps with chicken, spinach, coriander, goat's cheese, and cherry cinnamon jam that went down a treat. Yum!