Cherry Jam

The quickest and best way to remove stones from cherries is to use a cherry stoner. Wearing gloves will stop your hands getting stained.

5 cups pitted, fresh, dark-flesh cherries 1 cup white sugar

1 cup jam sugar

3 tablespoons lemon juice

Place cherries in a preserving pan with the sugars. Stir and leave for 15 minutes.

Place pan over a medium heat and bring to a simmer, stirring occasionally. Add lemon juice.

Bring to a rolling boil and cook until jam has reached setting stage on a thermometer (or place a plate in the freezer for 5 minutes then add a dollop of jam and return to the freezer for a further 2 minutes; if it wrinkles and feels tacky it is ready). Take off heat, skim off any foam and let the jam sit for 5 minutes, stirring once or twice.

Pour into hot, sterilised jars and seal. Store in a cool, dark cupboard until needed. Makes 2½ cups