Begin the preparation of jam, washing the cherries. Pit the cherries and put them in a very large non-stick pan.
Add sugar and lemon juice every kg of cherries.
Stir and continue to the end of the cherries. Let stand for about 2 hours.
Boil the cherries for two hours over very low heat, stirring.
Meanwhile, boil the water and immerse the jars for a few minutes, being careful not to touch the inside or the edge with your hands.
At this point take the jam with a spoon and using a funnel, pour into jars immediately with closing the lid.
Invert the jars, cover with a cloth and allow to cool overnight.
The jam is ready for your breakfast!