This easy peasy jam is sweet, gooey and ever so slightly tart - perfect for making the most of cherries when they're in season. Spruce it up with some vanilla or fresh herbs or serve it exactly as it is on thick white bread or spread over cakes and bakes.
- 900g fresh, slightly sour cherries, stoned and chopped
- 1kg caster sugar
- 1 x 13g sachet pectin
Put the cherries and sugar into a large saucepan.
Bring to a boil, stirring constantly. Ensure that the cherries are at a full, rolling boil. Add the pectin and stir and bring the cherries back up to the full rolling boil.
Boil for one minute, stirring constantly. Skim off any foam. Pour the jam into hot sterilised jars, seal and process in a hot water bath for ten minutes.