Makes: 5-6 cups
6 cups cherries
3 cups granulated sugar
1 cinnamon quill
1 cardamom pods
½ tsp fresh lemon juice
Wash and pit the cherries and chop coarsely.
Add the cherries and sugar to a large, flat-sided skillet or heavy based casserole dish.
Stir and allow to sit for at least 10 minutes, this will allow some of the liquid to release from the cherries.
Turn the heat to medium, stirring frequently, and allow the mixture to come to a simmer.
Stir in lemon juice and the spices.
The skillet will slowly fill with more water as it releases from the cherries.
If necessary, turn the heat down to low until some of the liquid has evaporated or thickened up, approximately 30 minutes.
Keep in mind that the jam will continue to thicken once it cools.
Once the jam is thick, remove it from the heat and remove the spices, allow to completely before using.
The cherry compote can be kept for 3-4 weeks chilled, if using straight away serve with cheese and crackers of choice.