In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
Use a spoon to skim off froth as it's cooking.
Make a slurry using the cornflour and 3 teaspoons of water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy. Do this slowly and stop when you're happy with the thickness. It will thicken a little more on cooling.
Remove from heat and allow to cool completely.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
Store in an airtight container in the fridge for up to a week. I love these Weck preserving jars.
Freeze for up to 6 months.
Author: Marie Roffey
Course: Accompnaniement, Dessert
Cuisine: American, Various
Have you tried this recipe?Rate or comment below and let us know how it was!