Home-made Cherry Jam or Sauce

Preparation info
  • Makes about

    675 g

    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This recipe is almost the same process as for the Home-made Blackberry Jam in More Rhodes Around Britain. This cooks and stays slightly softer, making it into a thick cherry sauce with all the texture left in the cherries. I like to add the finely grated zest of an orange to give a slightly bitter taste against the cherries. The recipe is lovely to eat as a jam or can be used to accompany many puddings: the American Cheesecake is one and w