Zero-waste cherry pepperberry jam

Name: Zero-waste cherry pepperberry jam recipe
Yield: 2 1/4 cups
Ingredients: 500g pitted fresh or frozen cherries; 500g caster sugar; Juice of 1 lemon; 1/2 tsp ground pepperberries (from specialty stores); Scones, to serve (optional, see note); Whipped cream, to serve (optional)

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2 1/4 cups

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by Lucy Nunes

Delicious Team

Mar 17, 2023

This zero-waste spread is a great way to use up any leftover fruits.

500g pitted fresh or frozen cherries
500g caster sugar
Juice of 1 lemon
1/2 tsp ground pepperberries (from specialty stores)
Scones, to serve (optional, see note)
Whipped cream, to serve (optional)

Method

1.

Place cherries, sugar and lemon juice in a large saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Increase heat to high and bring to the boil.
2.

Boil for 10-15 minutes until jam is set (see note). Stir through pepperberries. Pour into sterilised jars and seal. Serve with scones and whipped cream.

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Recipe Notes

You’ll need 2 x 1 1/2 cup (375ml) capacity sterilised jars for this recipe. To sterilise jars, preheat oven to 120°C/100°C fan-forced. Wash jars and non-plastic lids in soapy water, rinse and dry well. Place on a tray and leave in oven until completely dry. Fill jars while still hot.

You can use up any combination of berries and seasonal stone fruit you have at home.

To check jam setting, place a small plate in the freezer. Spoon a little jam onto the chilled plate and freeze for 1 minute until cold. Pass your finger through the jam; it should wrinkle and not run back to fill the gap. If it doesn’t, return the pan to the stove and boil swiftly for a further 5-10 minutes before testing again.

Classic scones recipe here.