2 cups (500 ml) fresh cherries, pitted and halved

1/2 cup (125 ml) sugar

1 tablespoon (15 ml) lemon juice

In a heavy saucepan, bring all the ingredients to a boil, stirring constantly. Simmer gently over medium heat for about 15 minutes or until the juice is syrupy. Let cool. Cover and refrigerate for at least 4 hours. Serve with firm cheeses. Makes about 250 ml (1 cup) of jam.

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