Cherry & raisin jam

Roughly chop the raisins in a food processor to break the skins thereby allowing the dried fruit to break down more easily into the jam. Add all the ingredients except the sugar to a post and bring to the boil. Continue to boil over a medium heat for 10 minutes. 

Add the sugar and carry on cooking for about 30 minutes until most of the liquid has evapourated off and the jam thickens. Using a potato masher press down to break up the cherries while they are cooking. 

Allow to cool and further thicken before decanting the jam into a sterilized jar.

Option 2 *extra recipe* 

All sultana jam with cinnamon & star anise

Roughly chop the raisins in a food processor to break the skins thereby allowing the dried fruit to break down more easily into the jam. Add all the ingredients except the cinnamon, star anise and the sugar to a pot and bring to the boil. Continue to boil over a medium heat for 20 minutes. 

If you have a heat proof stick blender, immerse it into the jam in the pot and blend until it is smooth. Alternatively allow the liquid to cool a little and process through a blender or food processor. Return it back to the pot and bring it back to the boil. Add the sugar, cinnamon stick and star anise and continue to cook over a gentle heat for 30 minutes and until the jam has thickened. 

Allow to cool and further thicken before removing the spices and decanting the jam into a sterilized jar.