Directions:

1. Put vinegar, water, sugar, bay leaves and cloves into a saucepan over low heat. Cook, stirring until the sugar dissolves. Add cherries and bring to the boil. Reduce heat to a simmer and cook for 5 minutes or until the cherries have just softened.

2. Spoon cherries into sterilised jars and seal. Leave for 2 weeks before eating.

3. These will keep in at room temperature for up to 12 months. Once opened, keep refrigerated.

Note:

• You can leave the stones in the cherries if you prefer as they do hold their shape better with the stone inside. If you are giving them as a gift, be sure to warn the recipient if they have stones.