I sort of stumbled upon this recipe once when I had fresh cherries and wanted to make a topping to go with my chicken liver mousse… its VERY tasty and the pepper adds a nice unexpected spice and depth to it. It also goes well with dark chocolate mousse.
- 2 lbs cherries with pits removed
- 2 cinnamon sticks
- 4 tbsp chipotle pepper (crushed or powdered)
- juice and zest of 2 lemons
- half lb of white sugar
- 1 cup brown sugar
- 1 tbsp molasses
- 1 packet of flavorless gelatin or pectin
Put two saucers in the freezer…trust me, you’ll need em.
Roughly chop about a third of the cherries. Put into a large pan with the cinnamon sticks broken in half, chipotle pepper, the lemon zest and juice and 3/4 cup water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
Add the sugar and molasses, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.