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Yallamurrup cherry jam


1kg fresh cherries, pitted and halved
(use the pitting technique for the Frozen cherries recipe)
1kg sugar
½ cup lemon juice

1. Wash jars and lids in hot soapy water and rinse well. Place the jars in the oven on a moderate temperature (about 100°C) for 10 minutes to sterilise.
2. Place the cherries in a large heavy-based pot. Use a potato masher or the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat.
3. Cook, stirring occasionally, for 5 minutes or until the cherries are tender.
4. Add the sugar and stir for 10-15 minutes or until sugar dissolves.
5. Increase heat to high and bring to a rolling boil. Cook for 4 minutes or until mixture is at setting point. To test when jam is at setting point, place a small saucer in the freezer to chill. Spoon a little jam onto the saucer and return to the freezer for 2 minutes or until jam is cold. Touch with your finger to see if it is set and gel-like.
6. Remove from heat and set aside for 5 minutes.
7. Ladle hot jam into jars, seal and turn upside down for 2 minutes.
8. Turn upright and set aside until cooled.
9. Label, date and store in a cool, dark place.

Note: Just in case put a warning sign on jars — beware of cherry stones!

Recipe courtesy of fruit grower, Beth Shorthouse

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