Cherry Butter

• 4lb/2 kg cherries
• 2lb/1 k

Stone the cherries, and open a few of the stones. Take out the kernels, blanch and skin. Arrange the cherries in layers in a bowl with sugar. Add the grated rind and juice of the lemon. Leave overnight. Turn the mixture into a pan, simmer for 20 minutes and then add the kernels. Boil quickly until very thick, stirring well. Pour into small hot jars and cover.