* 1kg fresh cherries, pitted, halved
* 1/2 cup (125ml) lemon juice
*1kg CSR jam sugar
Thoroughly wash preserving jars and lids in hot soapy water and rinse. Alternatively, sterilise by running through the dish washer. Drain on a dry rack.
Place the cherries in a large saucepan. Use a potato masher or the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally for 5 minutes or until the cherries are tender. Add the sugar and cook, stirring for 10 - 15 minutes or until sugar dissolves.
Increase heat to high and bring to a rolling boil. Cook for 4 minutes or until mixture is at setting point. (to test when jam is at setting point, place a small saucer in the freezer to chill. Spoon a little jam onto the saucer and return to the freezer for 2 minutes or until jam is cold. Touch with your finger to see if it is set and gel-like). Remove from heat and set aside for 5 minutes.
Ladle hot jam into jars, seal and turn upside down for 2 minutes. Turn upright and set aside unitl cooled. Label, date and store in a cool, dark place.