Cherry Butter

• 4lb cherries
• 1 lemon
• 2lb sugar

Take the stones from the cherries. Remove the kernels from a few of them, blanch and skin. Put the cherries in layers in a bowl with the sugar and the grated rind and juice of the lemon. Leave overnight.

Simmer for twenty minutes, add the kernels and then boil quickly until very thick, stirring well. Pour into small hot jars and cover. Use within six weeks.