Rinse your cherries and discard the stems. Pit the cherries to collect the cherry pulp ad discard the seed core.
Place the cherries into a large jam cooking pot.
Pour all the sugar over the cherries.
Cut your lemon into two, squeeze out the juice and pour juice over cherries and sugar. Drop the lemon halves into the pot.
Mix the fruits and sugar and keep on the heat.
Stir everything well and bring your cherry jam to a rolling boil.
Reduce the heat and leave your jam to cook so that the jam can form and gets reduced. This can take 30-60 minutes, depending on your heat setting and pot. Stir occasionally and don't let anything burn on.
You can choose to blend the jam smoothly. This is optional.
Test if your jam is set by dropping some of the liquid hot jam on an ice-cold plate (which you kept in your freezer). Then turn the plate around to see if the jam is running or set. If the jam is running continue to cook further and repeat the test later again. Or/And test by checking the temperature of your jam. The jam setting temperature should be 210° Fahrenheit/ 105° Celsius.
Grab clean sterilized jars and lids. Pour 2-3 drops of rum or vodka into the lids to disinfect further.
Pout the jam into your jars up to the rim. Close the jars with the lids and quickly turn the jar upside down to create a vacuum.
Turn the jar back, later on, label with name and date and store in a cool and dry place. Store in the fridge once the jar has been opened.
Use only organic untreated lemon halves in your jam because you don't want pesticides in your jam!
1 Teaspoon = one serving, 100 Teaspoons is about 3 jars (roughly). Recommended use is 1 Teaspoon serving on a slice of bread.
Can be sotred for up to 10 months in a dry and cool place away from sun light. Keep in the fridge after opening the jam and use up within weeks.