Cherry Jam

• servings: 1 serving
• active time: 45 minutes
• total time: 1.5 hours

Ingredients

750 g cherries

500 g granulated sugar

juice of 1 lemon (mine produced a little over 3 tbsp)

Directions

Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.

Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.

Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).

Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).

Bring to a rolling boil and time for 10 minutes.

Remove from the heat and drizzle a few drops of jam onto a chilled saucer.

Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.

If not quite ready boil for another couple of minutes at a time and re-test.

Once ready ladle into hot jars and place lids on immediately.

Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.

Makes 1.5 standard jars (600 mls).

Notes

Pitting cherries takes ~30 mins