Stone Fruit Preserve with Spices
ready in 12 h. 50 min.
Place the cherries in a bowl, add the sugar and mix well and leave to macerate over night.
The following day, break the cardamon shells and take out the little seeds.
Wash the orange and lightly scrub the skin. Juice the orange and grate the zest.
Pour the cherries, sugar, cardamon seeds, zest and orange juice into a pan. Boil for 5 minutes and skim.
Take out the cherries using a skimmer and reduce the syrup for 5 minutes over a hot flame. Return the cherries to the pan and cook gently for 25 minutes.
Check to see if the jam is cooked by dropping a small amount onto a chilled plate. The jam should thicken immediately, otherwise you need to cook it for longer. Continue to test until setting point is reached.
Rinse the jars in boiling water and dry them thoroughly. Pour the hot jam into the jars and put the lid on, leaving them to one side to cool.
Label the jars and place them in a dry place, well away from direct sunlight.