Peppery Cherry Preserve

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Have I mentioned how much I love stone fruit? I LOVE STONE FRUIT! They are the best ever. Last summer I bought a huge box of cherries and there was no way I was going to finish it and so, this preserve was made. Jams and preserves are not really my forte, but hey, this turned out pretty great!

You will need:

  • Cherries: 500 gms (pitted)
  • Sugar: 1 cup
  • Water: 1 litre
  • Freshly ground black pepper: 1 teaspoon
  • Lemon juice: 1 tablespoon
  • Salt: ¼ teaspoon

In a large pot, add all the ingredients except the black pepper and lemon juice. Boil on medium heat for about two hours stirring occasionally. The mixture should turn jammy and thick, and coat the back of a spoon. Add the lemon juice and pepper, boil for another 15 minutes.

Cool and store in a clean airtight jar in the fridge.

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