Fancy some home-made preserves to go with your morning toast? It’s easier than you think.
I had a go at jam-making last weekend. And the results were so rewarding I wondered why I’ve been settling for store-bought preserves all this while.
Go ahead, give it a try. You would be glad you did.
Easy Cherry Compote (adapted from Rachel Allen’s Favourite Food at Home)
500g cherries, pitted and sliced into halves (I like mine chunky, chop yours into smaller pieces if that’s how you like it. You can use strawberries, blueberries or raspberries if that is what’s available, or even tropical fruits like pineapple and mango)
250g ( 1 ¼ cup) sugar
Juice of 2 lemons
Place sugar, cherries and lemon juice in a saucepan. Bring to boil over moderate heat. Simmer for 10-15 minutes.
Remove from heat and pour into sterilised jars. A funnel will be handy if you have one.
Wipe rims clean and place lids on.
Keep refrigerated for several months.
Serve with bread, pancakes, scones, oatmeal or even ice-cream!
These also make pretty gifts, and are thoughtful alternatives to the usual bottle of wine for house-warming or as thank-you present.