Recent Posts

Picota Cherry Confitures

Preparing time: 25 min
Cook time: 2,5 hours
3 small (200 ml) jars with lids
Prepare the jars with the lids. Sterilize the jars and their lids by covering them with boiling water from a kettle. You can also simmer the jars and lids immersed in a large pan of boiling water for 20 minutes or heat them on a baking tray at 100°C in the oven.
1 kg Picota Cherries unpitted
1 pinch of sea salt

Picota CherriesPitting the cherries


Remove the stones from the cherries and place the fruits in a thick-bottomed pot. Sprinkle a pinch of salt and boil them on medium heat. 

100 ml water
Stir the mixture occasionaly while cook them
Lower the heat and keep simmer 1 hour until the fruits soften. Stir them occasionally. In the meantime pour the water to prevent the fruits from burning, and then carry on cooking.
60 g brown sugar
1 pectin sachet


Add the sugar and pectins. Stir to get them dissolved. Let them cooked uncovered about 1 hour, the mixture will get a deep burgundy colour and thicken. 
Stir the confitures occasionally and control the mixture.
Boil the water in a kettle. Prepare a big pot - cover its bottom with a kitchen towel and pour the hot water. 
Ladle the confitures in the sterilised jars
Ladle the hot jam into hot jars, one at a time, leaving 0.5cm headspace. 
Pasterize the confitures about 25 minutes
Cover the jars with the lids but don’t tighten too much. Place the jars in the pot with the hot water, cover with the pot lid and simmer about 20 minutes. 
Jars with confitures upside down
Remove jars from the pot, tighten the lids and cool them upside down. Store up in the pantry.
Picota Cherries Confitures served with homemade scones Polly Eats London Serve with homemade scones, rolls or fresh bread. Picota Cherry Confitures are amazing when they are fresh.


Leave a Reply