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Preparing time: 25 min
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Cook time: 2,5 hours
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Ingredients
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Method
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3 small (200 ml) jars with lids
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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.
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1 kg Picota Cherries unpitted
1 pinch of sea salt
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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. |
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100 ml water
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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.
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60 g brown sugar
1 pectin sachet
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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.
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Stir the confitures occasionally and control the mixture. |
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Boil the water in a kettle. Prepare a big pot - cover its bottom with a kitchen towel and pour the hot water.
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Ladle the hot jam into hot jars, one at a time, leaving 0.5cm headspace.
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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.
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Remove jars from the pot, tighten the lids and cool them upside down. Store up in the pantry.
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Serve with homemade scones, rolls or fresh bread. Picota Cherry Confitures are amazing when they are fresh. |
