Cherry Jam

• Halve and pit the cherries. You will need about 1kg of fresh cherries to make 900 grams.
• Place the pitted cherries, sugar, rinds, lemon juice, and spices into a medium-sized pot set over medium heat. Allow the sugar to melt and the cherries to release their juice.
• Allow the mixture to come to a boil without stirring. Do not increase the temperature of the stove. Once the jam is at a rolling boil, use a wooden spoon to ensure the jam is not catching at the bottom of the pot.
• Use the wooden spoon to remove any jam scum from the surface of the jam and discard it.
• Allow the jam to thicken and use the wooden spoon to break up bigger pieces of cherries if you prefer the cherry jam to be less chunky.
• Once the jam starts to thicken, use the cold plate test to decide if the jam has cooked for long enough. If the jam is still too runny, continue cooking and perform the test again. Continue in this way until it is ready.
• Once the jam is at the right consistency, remove it from the heat. Allow to cool slightly and then fill the sterilized jam jars. Allow the jam to cool completely to room temperature.
• Cut a square of baking paper and dip one side of the paper into a little brandy. Place this side over the opening of the jam jar facing towards to jam. Add the lid onto the jar and seal tightly.