300g pitted cherries, fresh or frozen
1 small (130g) Granny Smith apple, peeled and very finely chopped
1 Tbsp Chelsea Treacle
½ cup (125ml) orange juice
Juice of 1 lemon
2 tsp ground cinnamon
2 tsp ground allspice
1 cup (220g) Chelsea Jam Setting Sugar

1. Combine cherries, apple, treacle, orange juice, lemon juice, cinnamon and allspice in a medium saucepan over high heat. Bring to the boil, stirring occasionally, for 15 minutes or until cherries and apple are soft and liquid has reduced.
2. Add Chelsea Jam Setting Sugar and stir over a low heat for 1 minute or until sugar dissolves. Increase heat and bring to the boil and boil rapidly for 3 - 4 minutes or until mixture is thick and leaves the side of pan.
3. Pack into sterilized jars and seal. Set aside until cooled, then label and date. Refrigerate after opening and consume within 3 weeks of opening.

Other suitable fruits for pastes include; figs, apples, pears, guavas, pineapples, kiwi fruit, mangoes and quince.

Makes 2 x 125ml jars.