Cherry and Gooseberry Jam

• 3lb Morello cherries
• 1½lb red gooseberries
• ¼oz

Stone the cherries, and top and tail the gooseberries. Put into a pan and heat until the juice flows. Add the acid and simmer until the fruit is soft. Stir in the sugar until dissolved, then boil quickly to setting point. Pour into hot jars, cover and seal when cold.