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:
Place a few saucers into the freezer. (You will use these to test whether your conserve is set).
Roughly chop ⅓ cherries and place in a large pan with the cinnamon stick, lemon zest, lemon juice and 150ml water. Bring to a gentle boil then reduce the heat and simmer for 20 minutes until cherries are softened. Stir the mixture occasionally.
Add sugar and stir well until dissolved.
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.
Spoon the conserve into small, clean, warm jars and seal well. Once open, keep refrigerated.
Use this Cherry and Cinnamon Conserve recipe for almost anything of your choice. My whole family loves it and I love to add this as a topping to some desserts for that extra special sweet treat. Let us know how you like your conserve and send us some pictures! Try it for yourself and tag #cookmerecipes in your own posts.
Lilly, thanks for sharing this recipe! Well done!
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