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Cherry Conserve

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: preserves
Author: Karon Grieve


  • 500 g/1lb 2oz fresh cherries
  • 2 lemons
  • 500 g/1lb 2oz granulated sugar
  • 125 ml/4 floz liquid pectin


  • Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.
  • Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string.
  • Gently heat the cherries with the juice of the lemons, 4 tablespoons of water and the sugar until the latter dissolves completely.
  • Bring this to the boil for 5 minutes.
  • Remove from heat and stir in the liquid pectin to mix thoroughly.
  • Return the pan to the heat and reboil until you reach the setting point, see my jam making page for full explanation on setting point of jams etc.
  • Skim off any foam from the surface.
  • Allow to cool for a few minutes before carefully ladling into sterilised jars.