700-800g fresh cherries ( stoned)
500g granulated sugar
Juice of 1 small lemon
Wash, stone and pop the cherries with the sugar and lemon into a heavy based pan on a low heat and allow the sugar to dissolve and the cherries to release their juice, bring to a rolling boil for around 10 mins then gently crush half the cherries with a potato masher. Drop a little of the jam on to a fridge chilled saucer and gently push the droplet with your finger . If it 'wrinkles slightly - it's ready.
When cooled Pour into sterilised jars add a round of grease proof paper and seal the lid tightly . Store in a cool dark place - once open eat within a week.