In a medium/large pot add the cherries, sugar and lemon juice, stir to combine. Let sit for 1-2 hours.
Cook on low/medium heat uncovered, stirring often for 45-60 minutes. If you prefer a smoother jam, blend part or all the jam with either a hand blender or machine blender. If still watery then continue to cook until thickened. Check for doneness by placing a 1/2 teaspoon of jam on a plate, tilting it should be thick and not run quickly down the plate.
Pour the jam into a clean glass jar leaving ¼ inch boarder, close tightly and let cool, then refrigerate. Enjoy!
Notes
If you make double the amount and wish to jar it then be sure to sterlize the jars. If sterilized the jars should be kept in a dry cool area, it will keep for up to 10-12 months.If making for consumption, then it should be stored in the fridge and eaten within 12-14 days.