Sour-cherry preserve with lime

Sour-cherry preserve with lime

By
From
New Middle Eastern Food
Makes
300 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Rub the finely grated zest of 1 lime into 180 g sugar to release its oils. Spoon the sugar onto 200 g dried sour cherries and leave to macerate for 2 hours.
  2. Tip the sugar and cherries into a heavy-based saucepan, add 500 ml water and heat slowly, stirring until the sugar has dissolved, then increase the heat and bring to a boil. Lower the heat and simmer for 45 minutes or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface.
  3. Add the juice of 2 limes, then ladle the cherries into a sterilised jar and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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