Ingredients

1 kilo

organic fresh or frozen sour cherries (I used frozen), stoned

medium organic lemons zested and juiced

500g

xylitol or stevia

1 tablespoon

Steenbergs Organic Lemon Extract

900ml

water

Many thanks to Niki Bakes for her recipe for Persian Sour Cherry Jam, a traditional Persian recipe, and one of her father's favourites, brings back memories of her childhood. Delicious on toast.

Method

1. In a large saucepan, add all the ingredients apart from the water and leave for 2 hours minimum or overnight for best results,

2. Now, add you water and place over a medium heat. Stir gently until all your sugar has dissolved. Bring up your mixture to the
boil and boil rapidly for an hour at 100 degrees.

3. Once reduced considerably, leave to cook for around 1-0-15 minutes then ladle into your sterilised jam jars. Store in the fridge
and it will keep for up to 3 weeks.