Step 1

In a medium pot,** add the prepared cherries, sugar, and lemon juice.

Step 2

Heat over medium, stirring occasionally, until the sugar dissolves and the syrup turns dark red, about 5 minutes from fresh and 10 minutes from frozen.

Step 3

Over medium heat, bring the jam to a rolling boil that cannot be stirred down. Cook for 8-10 minutes, until the jam has thickened and reached 220°F/105°C, then remove from heat. (Test the consistency by placing a few drops of the liquid jam on a cool plate. Allow the jam to cool for 15-20 seconds, then tilt the plate vertically. If the jam starts to run, it's not ready; cook for another minute before re-testing. If the jam stays largely in place, remove from heat.)

Step 4

Use an immersion blender to reduce the size of the cherry pieces in the jam. Ensure the blender head stays fully submerged, tilting the pan if needed, and blend for just a few seconds at a time until no large pieces of cherry remain.

Step 5

Pour into jars, seal, and refrigerate. The cherry jam will thicken as it cools; for best results, allow the jam to set overnight.