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Remove the stems and pits from the cherries if needed.
Place the cherries, sugar, and lemon juice in a medium saucepan.
Bring the cherries to a boil over medium high heat.
Reduce heat to medium and simmer to thicken, approximately 15 minutes.
Use a potato masher or fork to mash the fruit as much or little as desired.
The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted.
If it runs like honey, it is not thick enough yet and you need to heat it longer.
Store in a jar in the refrigerator for up to three weeks.