Cherry Jam

• 4lb/2 kg black cherries
• ¼ oz/8

Take the stones out of the cherries. Crack 24 stones and remove the kernels. Put the cherries into a pan with the kernels and acid and simmer until very soft, stirring often to prevent burning. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover. Do not expect a strong set from cherry jam.