• Prep: Place two small ceramic plates in the freezer so we can test the jam later. Alternatively, a candy thermometer can check the jam's doneness.
• Prep Cherries - Rinse drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.
• Combine - In a heavy-bottom pan or large saucepan, combine the cherries, sugar, salt, and lemon juice. Cook on medium heat until the sugar dissolves. Then, turn the heat up and let the mixture come to a full rolling boil. Let it boil for two minutes on medium-high heat.
  2 lbs Cherries , 1 lb Sugar, 1 tbsp Lemon Juice, ½ tsp Salt
• Mash - Then, turn the heat to medium-low. The jam should still be simmering but at low heat, not bubbling. Mash the fruit with a potato masher to achieve a smoother jam-like consistency.
• Simmer - Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools.
• Test the jam - Remove one of the ceramic plates or saucers from the freezer. Place a teaspoon of jam on the cold plate. Set aside for 2 to 3 minutes, and then test with your finger. Move/push the jam with your finger. If it wrinkles/crinkles, the jam is ready. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer—the jam should reach 105°C / 221°F.
  1 tsp Butter
• Store - Pour the jam into warm sterilized jars, leaving 1/4-inch headspace from the top. Use a clean, sterilized knife or spatula to move the jam a bit—this will remove any air pockets. Place a piece of wax paper on the top before you tighten the lid. Clean the rim of the jar with a clean paper towel. Top the lid.

The canning process (if you plan to can the jam)

• Sterilize jar: Sterilize 4 x 8 oz (250 g) jars by washing them in hot, soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them on a tray in the oven for 20 minutes at a low 284 F / 140 C.

  Pro tip- I find the dishwasher does a good job of cleaning, and the oven dries any excess moisture from the bottles.
• Simmer - Place a rack in the bottom of a large stockpot or canner. Fill half the pot with water. Bring the water to a boil on high heat. Place jars over the rack, leaving enough space between them. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
• Store - Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
• Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool, dry place.