3
Next in a 2 quart saucepan mixthe remaming 1/2 cup water,sugar,cherry jam, syrup & salt together. Heat over high heat, make sure to stir frequently. Then boil without stirring until mixture reaches 240F (soft-ball stage) on the candy/deep fry thermometer or until small amount of mixture drops into the cup of very cold water forms a ball that holds the shape but is pilble.