2 1/4 lbs. pitted cherries (frozen or canned are OK but fresh cherries are best)
2 1/2 c. clear honey
1 lg. juicy lemon

Place the washed, drained, pitted cherries in a large heavy saucepan with a large strip of lemon peel (no pith) and the honey. Bring slowly to a gentle boil, removing any scum and stirring occasionally with a long-handled wooden spoon.

When the jam has reached the right consistency (test for setting), remove form the heat. Remove and discard the lemon peel and stir in the lemon juice.