At a glance
The cherries are first gently simmered until they release their juice, then mashed or blended, depending on how smooth you like your jam. A short boil with sugar and pectin follows, during which the mixture thickens quickly, and finally it's just a matter of filling hot jars and being patient while it cools.
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Pit and cook
Pit the cherries and place them in a pot on the stove set to a low heat. If you're worried about the cherries catching, 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. Mash with a potato masher or blend with a hand 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. Mix thoroughly and cook for another five to ten minutes. The jam will start thickening right away.
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