1.5 kg cherries – pitted.
zest and juice of 1 lemon.
sugar
Chop up 3/4 of the cherries and leave the rest whole.
Put in a large pan with the lemon juice and zest and cook for about 20 mins till soft, stirring from time to time.
Measure the cherries with their juice and add 3/4 the volume of sugar. i.e for each 4 cups of cherries use 3 cups of sugar.
Stir the sugar and cherries together over a med / high heat. Stir constantly as it easily burns!
Check for set after 20 mins.
When making loads, strain off the juice before adding sugar and save for cordial
