1 (16 oz.) can sour cherries
1 (10 oz.) can sweet cherries
1/2 c. good red jam
4 tbsp. butter, softened
1 tsp. salt
1 c. flour
1/2 tsp. baking powder
1 tbsp. cornstarch
1 tsp. lemon juice
Light cream

Mix with finger tips to incorporate butter to flour and baking powder. Add enough cream to form a soft dough; should be slightly crumbly. Place cherries, cornstarch and lemon juice in pan with jam. Crumble dough over top. Bake at 425 degrees for 25 to 30 minutes.