I have jars--but you're on the wrong side of the pond. Jelly is pretty fussy for the things with small seeds (at least imho), but I love the idea of cherry jam. I might try. :)

Yes, also on the grounds that big sisters are definitely meant to be used as guinea pigs. I'm particularly keen on the idea of jam, though, and happy to try anything once (even morris dancing).

Will bake Banoffee pie for some nice jam/wine? ;)

Also, we have loads of mail for you again- are you around next week if we popped round?

Blackberry jelly is easy!

Here's my recipe. Cook up your blackberries with the tiniest touch of water (not too much!) & some lemon juice, if they are late-season, plus cinnamon sticks, cloves, cardamom pods to taste. Leave to sit a little while after cooking to soak up the spices some more. Then, mash everything up a little with a wooden spoon, & set up your jelly bag.

You can find one of these in any big kitchen shop, or in John Lewis'. It is basically a meshy nylon sock with handles, which you carefully fill with your berry mush & hang to drip over a large bowl. Don't hang it TOO high over the bowl, or something akin to the Texas Chainsaw Massacre will appear in your kitchen.

If you want super-translucent, jewel-like jelly, you do not squeeze the bag. If you are more concerned about getting lots of fruity jelly for your handiwork, go ahead & squeeze it a little: more pulp will get through, hence thicker, less-clear jelly.

When the dripping ceases, measure your gory-looking juice.

You will need one pound of sugar to every pint of juice, with blackberry jelly.

At this point, I add a goodly slug of liqueur: Creme de Mur (for preference) or other berry-based booze. I've used bilberry booze, too.

Now go ahead & make your juice & sugar into jam, as you would for any other non-jelly recipe, being careful not to get the fruity napalm splashed on anyone, & making sure you warm your jars before filling 'em.

OK?

This recipe has served me extremely well for many, many years.

I'll bring your sister some jars if I can find any, but I fear the recycling went this morning!

Sweet cherries or sour?

Sweet cherries aren't so good for cooking (and I'm not sure they have enough pectin for jam). If you've got Morellos though, they make gorgeous jam!

I miss fresh sour cherries :(