Cherry Jam
Makes 2-3C
2 medium lemons
1C water
1kg cherries
2 1/2C sugar
1. Juice lemons and put juice & water into a large bowl. Sprinkle a little over the lemon juice and water. Remove stones from cherries and tie them in a piece of muslin. Place cherries in lemon juice bowl, layering with the rest of the sugar. Leave overnight.
2. Next day, strain syrup into a large saucepan and stir over a medium heat until all the sugar is dissolved. Bring to boiling point, add cherries and the bag of stones and boil for 30 minutes, stirring ocassionally and squishing cherries to break them down more.
3. Remove from heat, put a teaspoon of jam on a cold saucer and if it sets in 3 minutes, jam is done. Continue cooking if jam is not ready, removing pan each time you test. Skim off any scum from the top and remove muslin bag. Turn into warm, sterilised jars and seal.
(Adapted from: The Festive Season Handbook, PA-R Publishing, 1990)
