101
Morello cherry and vanilla conserve
Ingredients:
300 g morello cherries
150 g jam sugar
1 vanilla pod
2 tbsp kirsch (optional)
Method:
1. Place the cherries, jam sugar and vanilla pod in a
suitable glass bowl. Mix, cover and cook, stirring
several times. Stir in the kirsch if using.
2. While still hot, ladle into sterilised jars and seal
immediately.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
9–11 minutes
Peach jam
Ingredients:
500 g peaches, stones removed
500 g jam sugar
5 g citric acid
3 tbsp apricot liqueur
or red Campari
Method:
1. Chop the peaches and place with the jam sugar and
citric acid in a suitable glass bowl. Purée coarsely
with a hand-held blender, cover and cook. Stir
several times during cooking. Add the apricot liqueur
or Campari.
2. While still hot, ladle into sterilised jars and seal
immediately.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
12–15 minutes
Tip
If you like to add a
shot of
alcohol
to your preserves, stir it
in after cooking or the flavour
will be lost.
