Put your cherries, lemon zest and juice, the cinnamon stick and sugar into a large pan. Bring gently to the boil, then reduce the heat to minimum and simmer for around 2hours, stirring frequently, until cherries are softened and the jam is softly set. Remove the cinnamon stick and discard. Spoon your jam into four small hot sterilized jars, seal and label. Turn upside down until cooled complately.
Store in a cool, dark place up to 1 year. Once open, keep in the fridge and use within 2weeks.
GF – make sure the ingredient doesn’t contain traces of gluten!