1 kg cherries, pitted
⅓ cup lemon juice
1 vanilla bean, split lengthways
1 kg jam-setting sugar
- In the bowl of a food processor, add half of the cherries and pulse until chopped. Put in a large, heavy-based pot. Cut remaining cherries in half and add to pot, along with lemon juice. Scrape seeds from vanilla bean using the tip of a knife. Add seeds and bean to cherries. Put over a medium heat and bring to the boil, stirring occasionally, for 5 minutes or until cherries are tender.
- Add sugar and stir until dissolved. Bring to the boil, then boil for 25-30 minutes, stirring occasionally. To test if jam is ready, place 2 small plates in the freezer for 10 minutes. Drop a spoonful of jam onto 1 plate and return to freezer for 2 minutes. Run your finger through the centre of jam, hold the plate on its side and, if jam holds its shape without running, it’s ready. If jam doesn’t hold its shape, cook for a further 2 minutes, then test again with remaining plate in the freezer.
- Skim any foam from the surface of jam, then spoon into hot sterilised jars and seal. Turn jars upside down for 15 minutes to create seal, then turn upright.