Cherry Jelly

Ingredients

• cherries
• lemon juice (optional)
• coarse sea salt (formerly 'bay salt')

Directions

1. Stone the cherries and crack a handful of pits, adding them to the fruit in a stone jar.

2. Heat the jar as you would with currants.

3. If the jelly does not form, leave the glasses uncovered in the sun for several days, bringing them in at night.

4. Fill one tumbler from another as the contents shrink until the desired firmness is achieved.