Makes 1
60 minutes

Ingredients

  • 400g of cherries
  • 200g of jam sugar
  • 1 tbsp of lemon juice, (fresh)

Method

1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Halve the cherries, remove the stones and place in a heavy-based pan with the sugar and lemon juice
3
Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelising. Simmer for 20–25 minutes
4
To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
5
Leave to sit for 15 minutes to cool slightly and allow the cherries to settle
6
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge