At a glance
You're in for a straightforward jam-making adventure that comes together in under an hour. The most interesting part is deciding whether you want chunky jam or smooth jam—just use a potato masher or stick blender based on your preference. Everything else is pretty hands-off: pit the cherries, let them simmer covered, stir in the sugar and pectin for quick thickening, then jar it up.
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Pit and cook
Pit the cherries and place them in a pot over low heat on the stove. If you're worried they might catch on the bottom, you can add a splash of water, but really just 50–100 ml.
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Blend
Cover the pot with a lid and let it bubble away for about 20 minutes. Remove the lid, then mash with a potato masher or blend with a stick blender, depending on whether you want chunks of fruit in your jam or not.
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Let it thicken
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Combine thoroughly and cook for another five to ten minutes. The jam will start thickening right away.
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