2lb 4ozs (1 kg) Stoned Weight of Cherries
1lb 2ozs (500g) Jam Sugar (with pectin)
Juice 1/2 Lemon
4 tsp Brandy
Put cherries into a wide deep frying pan, add 150ml water, bring to the boil and cook for 15 minutes, stirring occasionally until fruit starts to soften.
Tip in sugar and stir until dissolves.
Add lemon juice and brandy.
Cook for 15 minutes until fruit has collapsed, sauce is syrupy, smooth and dark. Test on cold saucer leaving for 30 seconds, push to the top with a finger – if it winkled, it’s ready.
Ladle into sterilised jars, label and seal.
Keep in cool, dark place for up to 6 months. Once opened keep in fridge for one month.
With thanks to ‘Izzies’ Quality Home Cooking and Professional Cordon Bleu