Start by washing, removing the steams, and pitting your cherries. You can choose to rough chop them if you want a finer texture jam. Leaving them whole will give you a chunkier jam.
In a medium pot, add your cherries, sugar and 1 Tbsp water. Let cook on low heat until it comes to a simmer while stirring. If sugar or cherries are burning, add another Tbsp of water.
Continue to cook on low for 15-20 minutes for the cherries to soften.
Mash cherries while cooking with a potato masher. Taste jam and adjust taste for sweetness.
Continue to mash until desired texture and chunkiness.
Remove from heat and let cool completely on stove top.
Transfer the cooled cherry jam to a clean mason jar and store in your refrigerator.
