The Modern Nonna

0 Remove the stems from the cherries and wash the cherries. Use a cherry pitter or remove the pits yourself. Add the pitted cherries to a large pot, along with the sugar and lemon juice. Bring to a boil over medium-high heat and stir continuously for 5 minutes.
1 Remove the pot from the heat and let the mixture cool completely. Once cooled, repeat this same step again (bring the mixture to a boil over medium-high heat, stirring continuously for 5 minutes) and then cool the mixture again.
2 Once the cherries are cooled for the second time, add the pot back on the stove and bring them to a boil again as you stir for the last time for another 5 minutes.
3 Cooking time for this jam is 15 minutes total (5, 5, and 5 min as you cool the pot the first two times fully in between). The reason we separate the cooking time in 3 parts is to keep the cherries intact and whole.
4 After the cherries have boiled for the third time, skim off some of the foam on top. 
6 Now fill your sterilized jars with jam, leaving 1/4 inch room at the top.
5 Wipe the rims of the jars clean with a damp paper towel, put the lids on tightly, and flip the jars upside down. Cover and rest overnight. The next day, store the jars and enjoy. Once a jar is open, it must be stored in the fridge.