Gilas mürəbbəsi (sour cherry jam)

Instructions

1. Pit the cherries by hand or with a pitter and gather them in a large saucepan.
2. Add the sugar, lemon juice and water, then leave to macerate for 1 hour so the cherries release their juice.
3. Bring gently to the boil while stirring, then simmer over medium heat for 30 to 35 minutes, skimming the surface.
4. Lightly crush a few cherries with the back of a spoon to help the jam thicken.
5. Check the set by dropping a little onto a cold plate: it should firm up within seconds.
6. Pour the still-hot jam into sterilised jars and seal them straight away.
7. Leave to cool completely before storing in a cupboard, or in the fridge once opened.