Wash and pit cherries and cook half of the fruit with a little cherry juice (or water) to a fine pulp. Bring the fruit puree, the remaining cherries (cut into small pieces), lemon juice and sugar to the boil and boil for at least 4 minutes until bubbling.
Just before the end of the cooking time, stir in the coconut flakes. Immediately pour the jam into the prepared screw-top jars and turn upside down for 5 min.
