Cherry jam

Place a small saucer in the freezer to chill.
Placed the pitted and halved cherries in a large saucepan, use a potato masher to crush the cherries to help release the juices.
Add the lemon juice and cook over low heat stirring occasionally for five minutes, or until the cherries are tender.
Add the sugar and continue to cook, stirring, for 10-15 min until sugar dissolves.
Increase heat and bring to a rolling boil, then cook for another 4 min.
Take the saucer out of the freezer, spoon a little of the jam onto the saucer and return to the freezer for 2 min or until jam is cold.
Check with your finger to see if it has set and is gel-like.
If jam is ready, remove from the heat and set aside for 5 min.
Ladle hot jam into jam jars, seal and turn upside down until cooled.