Quick cherry jam

1. Sterilise a 400g jar (find instructions in the Useful Information section on the Food app – see page 7). Put all the ingredients in a deep pan and cook over a medium heat until the sugar has dissolved (about 5 minutes). Then increase the heat and bubble for 20 minutes. 

2. Meanwhile, put a small plate in the freezer. After 20 minutes of cooking, put a few drops of the jam on the chilled plate and leave for 30 seconds. Push the jam with your finger: if it crinkles it’s ready, but if it floods back into the gap you’ve just made, give it another 5 minutes of cooking and test again, until it crinkles.

3. Carefully transfer the jam to the warm, sterilised jar then, once cooled, store in the fridge for up to a month. Enjoy on hot buttered crumpets or toast, or use it to sandwich together a Victoria sponge.