Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free

Name: Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free
Total time: 2400 s
Cuisine: British
Ingredients: 1 (680 g) jar pitted Morello cherries in syrup; broken down the ingredients are:; 360 g pitted cherries in syrup, drained (2 cups); 360 ml syrup from canned cherries (1.5 cups); 300 g granulated sugar (1.5 cups); 1 tsp vanilla extract or almond extract; juice of 1 whole lemon

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A lot of people in my community give me jars and cans of things they think I might be able to use. They know it's difficult for me to find convenience items to suit Jacks allergies and I've had this jar of cherries for a while now, not really knowing what to use it for. Today I decided to make chocolate cupcakes and thought they would be delicious filled with cherries and cream like a black forest type of cake. Finally a use for the jar!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

40 mins

1 (680 g)jar pitted Morello cherries in syrup
broken down the ingredients are:
360 gpitted cherries in syrup, drained (2 cups)
360 mlsyrup from canned cherries (1.5 cups)
300 ggranulated sugar (1.5 cups)
1 tspvanilla extract or almond extract
juice of 1 whole lemon

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Steps

40 mins

1

Put the syrup, sugar and vanilla / almond extract in a heavy bottomed pan and cook for 10 minutes on a medium-low heat
2

Add the cherries (I like to leave them whole but you can halve them if you like) and cook for a further 20 minutes until broken down and thickened. The liquid needs to reduce by a 3rd
3

Add the lemon juice, stir in and take the pan off the heat
4

Take a small spoonful of the jam and put it on a cold saucer. Let it cool a minute then push it with your finger. If the jam wrinkles as it slides across the plate, it's done. If not, put the pan back on the heat and check again in 5 minutes
5

Pour into a hot, sterilized jar and let cool before keeping in a dark place
6

Using fresh Morello or sour cherries, use twice the weight of the pitted cherries in sugar, mix together in a pan and let sit overnight. In the morning heat on medium-low until thickened as before, adding the lemon juice at the end

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on July 17, 2016 15:52

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!