Wash the cherries well. Remove the stems and pits, then set aside the prepared fruit.

Place the pitted cherries in a heavy pot. Stir in the granulated sugar and fresh lemon juice. Let the mixture sit for 5 minutes to help draw out the natural juices.

Over medium heat, bring the mixture to a boil while stirring continuously until the sugar dissolves. Increase the heat to medium-high and let it boil gently for about 10-15 minutes, stirring frequently. Check the consistency by placing a small drop of jam on a chilled plate; if it holds its shape, the jam is ready.

Remove the pot from heat. For a smoother texture, you can use an immersion blender to lightly mash the cherries, leaving some chunks for texture if desired.

Carefully ladle the hot jam into clean, sterilized jars and seal immediately. Allow the jars to cool at room temperature before refrigerating.