STOVE TOP DIRECTIONS

Place cherries in processor and pulse once or twice to chop.

Put in stainless steel pan with the sugar and lemon juice over moderate heat.

Stir until sugar has melted and fruit is boiling.

Boil gently for 20-30 minutes, stirring regularly.

Cherries don’t have a lot of pectin, so it may take a little while to set.

Test for a set after 20 minutes. Using a chilled saucer or plate, place a teaspoon of jam on it, leave for a minute or two, then run your finger through the jam. If it wrinkles the jam is set.

Remove from heat, add Cointreau, then pour into HOT sterilised jars and seal.

THERMOMIX DIRECTIONS

Place fruit in TM, pulse once or twice to chop.

Add sugar and lemon juice.

Cook 25 mins, 100C/speed 1 reverse.

Test for a set as above, cook in 10 minute bursts until desired set achieved.

Add Cointreau, mix 10 seconds/speed 3 reverse.

Continue as above.