Monthly Raisin Recipes by Sam Linsell

You can use frozen cherries in this recipe that are available all year round and the tartness offset the sweetness of the raisins beautifully.


2 cups / 300 gms raisins (preferably seedless & the juicier kind)
2 cups frozen (or fresh cherries) 220 gms
1 pear, peeled, cored and grated (about ½ a cup)
½ cup dry red wine
½ cup water
1 cup freshly squeezed lemon juice (or half orange and half lemon juice)
½ cup sugar


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 evaporated 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 sterilised jar.