1kg pitted cherries
Finely grated zest of 1 lemon
2/3 cup fresh lemon juice
2 cinnamon sticks
1kg Chelsea Jam Setting Sugar

1. Combine cherries, lemon zest, lemon juice and cinnamon sticks in a large saucepan over high heat. Bring to the boil and cook, uncovered, stirring occasionally, for 5 minutes or until cherries are just tender.

2. Add Chelsea Jam Setting Sugar, stirring over a medium heat for 1 minutes or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes (removing any foam with a tablespoon).

3. Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it).

4. Remove cinnamon sticks then ladle hot jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes approximately 4 cups.