- 1kg Cherriesstoned
- 1 Cinnamon stick
- 2 Lemonzest and juice
- 500g Sugarwith added pectin
- 150ml Water
Cherry and Cinnamon Conserve
I just love this Cherry and Cinnamon Conserve recipe and I use the jelly for so many things too. With less than a handful of ingredients producing almost a kilo of conserve, the options are endless. I love it just as it is, on some buttered toast, a scone with fresh cream or even inside a croissant with cheese.
In the summer I serve it as a dessert on top of vanilla ice cream and sometimes as a filling inside a jam tart. Promise you’ll love this one!
To make Cherry and Cinnamon Conserve, you will need the following ingredients:
So, how to make Cherry and Cinnamon Conserve?
Steps to make Cherry and Cinnamon Conserve
Boil conserve syrup
Increase the heat and boil for 4-5 minutes, until the conserve is set but still soft.
To test if your conserve has set, use a saucer from the freezer and spoon a little conserve onto it. Push your finger through the jelly, if it wrinkles then your conserve is set, if not, then boil again for a few more minutes.