The Cottage Smallholder

Hi Chris,

I made cherry conserve last year - scrummy! My cherries are Morello - the Stella cherry tree had very few fruits.

Black cherry conserve:

Black cherries are deficient in pectin and acid so redcurrant juice is added to obtain a satisfactory set; it also provides additional flavour.

625g black cherries, stoned : 500g sugar : 150ml water : 500g redcurrants : 3 tblspns brandy

Place cherries in basin. Put sugar and water in a pan and heat gently, stirring until dissolved, then bring to the boil. Pour immediately over the cherries, cover and leave for 24 hours.

Cook redcurrants in just enough water to prevent them sticking, until soft. Mash and strain through a nylon jelly bag; there should be 150ml.

Transfer the cherries and juice to a pan. Add redcurrant juice and bring to the boil.

Simmer for 10 minutes or until cherries are soft.

Transfer to hot sterilised jars, using a slotted spoon.

Boil the juice until setting point is reached, then skim of any scum. (I added a small amount of butter to help prevent scum forming - BS)

Stir in the brandy, if using.

Pour over the cherries and cover.

Makes about 1 - 1.25 kg (2 - 2.5 lbs)

Hope this is suitable.

I imagine, Chris, that it's up to you whether you have the cherry stones in your conserve - I would think that it's better without the stones ..........  (especially if children enjoy it)

You'll be glad with the result, I believe, but suffer the high stock loss .

Can I just add to this ....... when I made mine, I had quite a large amount of juice compared to fruitflesh, and ended up with two tall jars of juice only, which daughter confirms is glorious on pancakes or waffles - I imagine on ice cream too.

I have often found that if reducing the sugar, it will take longer to set - it may even turn to 'glue'   - unfortunately that happened last year to my gooseberry conserve - but was saved by re-heating with some real apple juice.

So I think, if anything, the lemon juice would be a better option (or unsweetened Bramley apple juice!), to give it the tang you're hoping for.

Or, maybe adding Certo, for the pectin content, to help set the conserve.

Perhaps others may have some suggestions for you.

Sorry I can't be more helpful......  

My jam thermometer doesn't seem to be much use, don't know why, I try and judge it more by the look of the boil which is not terribly useful when trying to explain something to someone else . Maybe what you need to do Chris is a Cherry butter (scroll right the way down) which is more fruit than sugar but doesn't keep so well once opened. I don't stone fruit before putting them in the pot, I just boil up the fruit first ie damsons and then scoop out the stones as they come to the boil, not sure if that doesn't actually help the setting point.