Updated: Apr 27, 2019
Whenever I buy a bag of cherries, I always find that I have way more cherries than I can eat. Rather than letting half the bag go to waste, I make myself some jam!
400g pitted, roughly chopped cherries (I used Washington cherries)
200g of sugar
juice of one lemon
Add cherries to medium sauce pan.
(Optional) If you have an immersion blender, you can give your cherries a few pulses to break up some of the bigger pieces but you don't want the cherries finely blended.
Mix in sugar and lemon juice.
Stirring constantly, bring to a boil over medium-high heat and continue boiling until it reaches 220°F on a candy thermometer (optimal temperature may vary depending on your elevation).
Immediately transfer jam to a sterilized mason jar. Screw the lid on tightly and let sit on the counter until it comes to room temperature, then transfer to the fridge.