Directions

1. Wash and stone the cherries. There is a special implement for this, or you can use a forked hairpin. Their stoning has to be done carefully in order to leave them intact.
2. Place the stones in the water as they are taken out; at the end remove the pips from the water and discard them.
3. Do not discard the water. Place the cherries and sugar in alternating layers in a wide saucepan.
4. Add the water strained from the stones, bring to the boil and simmer for 20 minutes.
5. Withdraw from the heat and let it stand for 24 hours.
6. Bring back to the boil, skim, add the lemon juice and boil rapidly, without stirring, until it reaches setting point.
7. Store in sterilized jars and seal tightly.