Cherry and hazelnut jam
A rich, fruit-packed cherry and apple preserve with a hint of lemon and the nutty crunch of hazelnuts - perfect for spreading on toast or spooning over yoghurt.
Updated : 31 July, 2025
Easy
About 20 min.
Ingredients
400 grams
Cherry
200 grams
Apple
350 grams
Sugar
1
Lemon
50 grams
Hazelnuts
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the cherries - whether pitted, whole or halved - into a saucepan and pour over 500ml/18fl oz of water. Bring the mixture to the boil, then simmer until the cherries become very tender and most of the water has evaporated.
Step 2
Peel and grate the Bramley apples, discarding the cores and pips. Add the grated apple to the pan and return to the boil. Continue cooking until the apple is very soft and the liquid is nearly gone.
Step 3
Stir in the sugar and lemon juice, bring everything back to the boil, and cook until the mixture reaches 105C/220F on a sugar thermometer. Just before the end of cooking, stir in the chopped hazelnuts.
Step 4
Allow the jam to cool slightly before pouring it into hot, sterilised jars. Seal immediately.
Step 5
Let the preserve sit until the next day before tasting. Once opened, store in the refrigerator.