Choose the darkest cherries available. Thyme flowers are available at the same time as cherries and will add a hint of Provence to this conserve.
|For 5 to 6 jars :
The thyme flower is picking at the same time as cherries, it brings to this jam a perfume of Provence.
- Begin by preparing the jam funnel – you can make it yourself from foil (see photo) which will be flexible to fit different sized jam jars.
- Wash the cherries and stone them with the stoner – this is a very useful tool which can be used for wild plums, mirabelles and olives and can be obtained from most kitchen shops. You can stone a kilo of cherries in 10 minutes!
- Put the sugar and cherries into the pan and stir with a wooden spoon and let stand for 2 hours.
- Scald the jars.
- At the end of 2 hours, the sugar will have melted and formed a sort of thick jam with the cherries.
Place the pan onto a medium heat for around 30 minutes. Bring to the boil and maintain boiling for 10 minutes to cook the cherries which will darken.
- Drain the cherries and set aside.
- Boil up the syrup for 15 minutes or slightly more until it reduces and thickens. When the syrup reaches 121° soft ball stage, pour in the fruits, add a pinch of thyme leaves, mint leaves and stir.
- Bring to the boil once again and then allow to infuse for a couple of minutes. Remove the mint, fill the jars using the jam funnel, leaving 2 centimeters of air at the top.
- Clean around the edges, close the lids and that’s it!
This method can be used for other fruits such as strawberries etc …..