Put all ingredients in a medium pot, and heat over medium-high. Cook until sugar has dissolved, and cherries start to break apart. Place cherry mixture in a blender, and puree until smooth. Pour puree back into saucepan, and continue to cook until jam is thick and mounds up on a spoon.
While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.
Spread the jam on breakfast toast, or use it in a cherry dressing for salad.
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