Step 1

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

Step 2

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

Step 3

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

Step 4

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).

Step 5

Bring to a rolling boil and time for 10 minutes.

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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.

Step 11

Makes 1.5 standard jars (600 mls).