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Remove the stem from each cherry, and press a chopstick or reusable straw down through the stem hole. Gently but firmly press the chopstick down into the pit and push it out of the cherry. Then cut them in half or roughly chop them, and place them in a large bowl.
Add the juice of one lemon and two thick lemon peel slices to the bowl. Stir in the sugar, cover with cling film and refrigerate for 2 hours or up until 12 hours.
Transfer the cherry mixture into a deep, heavy-bottomed dutch oven or stockpot, and cook over low heat for about 45 minutes, stirring frequently.
Once the jam has reached a foamy rolling boil, start checking if it's ready with a kitchen thermometer or using the "wrinkle test". The jam is ready when it reaches 220°F / 105°C or when you spoon a little jam on a chilled plate and it starts to wrinkle after one minute. If it still liquidy, continue to boil the jam for 5 minutes then retest until it's done.
Use a spoon to skim any scum that has risen to the surface and discard this. Remove the pan from the heat, and discard the lemon peels.
Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
Pour the jam into small jars or containers. Seal and let them cool to room temperature, then store the jam in the refrigerator for up to two weeks.