Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
4 limes, washed
2.5 kg dark red cherries
6 3/4 cups (1.5 kg) sugar, warmed
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Cut the limes in half and remove all the pips. Pass the fruit through a mincing machine or chop it ﬁnely in a food processor. Alternatively, the limes can be chopped by hand.
Put the minced or chopped limes in a stainless-steel or enamel preserving pan with 2 cups of water and bring to the boil. Reduce the heat and simmer the limes, stirring occasionally, for 30 minutes.
Meanwhile, stone the cherries with a cherry stoner. Do this with the cherries inside a plastic bag to prevent their juice from splashing. If you do not have a cherry stoner, make a deep cut with a knife in each cherry and pull out the stone. Tie the stones securely in a square of muslin. Add the cherries and bag of stones to the pan and cook, stirring occasionally, over low heat for 30 minutes. Remove the stones, add the sugar and proceed as for apricot jam, boiling for 20 minutes.
Amount of sugar
The cup amount of sugar has been corrected to 6¾ cups which is equal to 1.5 kgs
Just checking the sugar amounts - 3 and 3/4 cups of sugar do no equal 1.5 kg. Could you tell me which one it is? I used the 3 and 3/4 cups and suspected it was too low. Ended up adding more all the way through, still dont think I added enough, but it seems like it will taste nice regardless - it was nice having a jam that was nice and tart - 08 Jan 2010