I bought a large tub of cherries at the markets yesterday, so I have decided I will make some jam with them. I wish I had thought of it while I was at the markets, as they were selling out whole boxes for $5!! Ah welll, doesn't matter, I certainly am not short of jam in my pantry! This is the recipe I am using, which originally comes from the taste.com.au website.

Cherry jam

4 cups

Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Alternatively, sterilise by running through the dishwasher. Drain on a drying rack.
Place the cherries in a large saucepan. 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. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the sugar and cook, stirring, for 10-15 minutes or until sugar dissolves.
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.) Remove from heat and set aside for 5 minutes.
Ladle hot jam into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.