1| To make jam, put cherries and jam-setting sugar in a large bowl and toss to coat. Set aside for 10 minutes.
2| Transfer cherry mixture to a deep, wide heavy based saucepan. Cook over a low heat, stirring occasionally, until sugar has dissolved. Do not allow mixture to boil.
3| Add butter and stir until melted. Increase heat and bring to a full rolling boil (a boil that cannot be stirred down). Cook for 4 minutes. Remove from heat and skim any foam from surface.
4| Spoon hot jam into sterilised glass jars and seal with lids.
5| To make pikelets, whisk buttermilk, egg, caster sugar, and extra butter in a large bowl. Gently stir in flour until just combined. Set aside for 5 minutes.
6| Spray a large non-stick frying pan with cooking oil and set over a medium heat. Spoon tablespoonfuls of batter into pan. Cook for 1 minute or until small bubbles form on top of each pikelet. Turn over and cook briefly until lightly golden. Repeat with remaining batter to make about 16 pikelets.
7| Serve pikelets topped with cherry jam.