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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.
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For 5 to 6 jars :
- 1,4kg cherries (weight after stoning)
- 1kg granulated sugar
- a pinch of thyme flowers
- 30 small or 20 large fresh mint leaves
- ou 20 grosses feuilles
- 1 cherry stoner
- 1 large pan
- 1 jam funnel
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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 …..
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