Easy Cherry Jam

• cherries↗2kg kg

  pitted, half coarsely chopped, half halved

• sugar↗1.2kg kg

  or jam sugar (with added pectin)

• lemons↗2

  juiced

Step-by-step instructions

1. 1

   Place two trays in the freezer to use later for testing the jam. Transfer the cherries, sugar and lemon juice into a large heavy‑bottomed saucepan and cook over medium‑high heat uncovered for 35‑50 minutes, stirring frequently, until thick and glossy.

2. 2

   After 35 minutes, set a portion of the jam on one of the chilled trays. Let it sit for 1 minute and press with a fingertip. If the jam begins to wrinkle, it is ready. If it spreads, continue cooking for another 10 minutes and test again on the other tray.

3. 3

   Transfer the jam into sterilized jars and seal with lids. It will keep for six months unopened (stored in a dark, cool place) or three months once opened in the refrigerator.