Ingredients

• 400g/14oz fresh cherries
• 200g/7oz (about 2) Bramley apples
• 350g/12oz granulated or caster sugar
• 1 small lemon
• juice only
• 50g/2oz chopped
• roasted hazelnuts

Directions

• Put the cherries (either pitted
• whole or halved) into a saucepan and cover with 500ml/18fl oz water. Bring to the boil
• then cook until the cherries are very tender and the water almost evaporated.
• Peel and grate the Bramley apples
• minus the core and pips
• and add the grated apple to the pan. Boil again until the apple threads are very soft and falling apart and the liquid has almost disappeared.
• Add the sugar and lemon juice
• bring to the boil and cook until the preserve reaches 105C/220C on a sugar thermometer. Stir in the hazelnuts towards the end of cooking.
• Leave to cool for a few minutes
• then pour into hot clean jars and seal immediately.
• Leave the jam until the following day before eating
• and after opening keep in the refrigerator.