Recipe of the week
Cherry & Bourbon Jam
By Ashley Keen, Denman Tutor
A wonderful way to use the fruit in season now
For more seasonal recipe ideas go to My WI.
Makes 3 x 454g jars
900g Cherries pitted and halved (can use fresh or frozen)
900g Granulated sugar
1 Lemon, zested, juiced, retain the left over lemon
200ml Bourbon whisky
Put a small plate into your freezer.
Place all the ingredients including the leftover juiced lemon into a large, wide, heavy bottomed pan retaining 50mls of the Bourbon. Bring to a rolling boil and reduce. This will take about 45 minutes.
To check if it is ready place a small amount onto the cold plate and check for skin and setting. If it is not ready continue for a bit longer.
Remove from the heat and add your final 50ml of Bourbon.
Take out the lemon and spoon into sterilized jars whilst still warm and seal. Keep for up to a year in a cool dark place and if opened keep in the fridge.
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