Cherries do not have enough pectin to set without adding a commercial setting agent. 


Sterilize jars and lids with boiling water and drain upside down on a

clean cloth. Warm jars in a 100° C oven.



  • 1 kg stemmed and pitted cherries (not washed/wet)
  • ¼ cup (60 ml) freshly squeezed and sieved lemon juice
  • Saved seeds from lemons and 30 cherry pips, tied in muslin
  • or stocking foot
  • *1 Kg caster sugar mixed with powdered jam setting eg. pectin




Bring sausages slowly to the boil in cold lightly salted water. Simmer for 10 minutes, drain and cool. 

Cut into single sausages. Cut a slit down the top of each about 2 cm deep, to make a pocket, without cutting through to the bottom.

Spoon mustard then the chutney into sausages. Stand sausages upright on a foil lined oven tray.  Scatter with cheese. Bake in a 220° C oven for approximately 10 minutes or until smelling and looking cooked. Finish by sliding under a hot grill. Serve hot or cold. These are ideal for picnics.  




  • 175 ml red wine vinegar
  • 200 ml olive oil
  • 1 tablespoon roasted and ground cumin seeds
  • 300 g soft brown sugar
  • 2 teaspoons salt
  • 5 cloves chopped garlic
  • 200 g currants
  • 4 sprigs thyme
  • 4 red capsicums, seeded and finely diced




Put cherries, juice and seeds/pips into a low-sided, heavy stewing pan, bring slowly to the boil and cook gently until cherries are tender, 5 – 10 minutes, depending on ripeness. 


Add sugar and pectin and stir until dissolved. Turn up heat so jam boils quickly and cook stirring occasionally until setting temperature is reached 105° C on jam/candy thermometer. May also use 'cold saucer' test. 


*The amount of ‘jam setter’ will depend on the brand you use. Trust the directions on the pack and follow the amount of fruit to sugar, to the letter. The product I have been using here in Italy, also dictates the time to cook the jam once the sugar and pectin are added. It is much shorter than usual. 


Stand jam for 15 minutes to settle cherries so they don’t float in the jars. Bottle while hot and screw caps down immediately. Turn jars upside down on a draining board for 2 minutes. Cool jam upright, clean jars, label and date.


© Copyright Elise Pascoe 2008





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