for 6 glasses

Jam

1 kg	cherry, pitted, halved
2 tbsp	lemon juice
650 g	preserving sugar (Coop)

How it's done

Jam

Place the cherries and lemon juice in a pan, cover and simmer for approx. 5 mins. Add half of the preserving sugar, bring to the boil then boil fast for approx. 2 mins., stirring constantly. Add the remainder of the preserving sugar while stirring, then boil for a further 2 mins. Skim off any foam, roughly puree, return to the boil.

To fill the jars

Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.

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