What do I do?
Place the cherries in a large saucepan. Use a potato masher or the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the sugar and cook, stirring, for 10-15 minutes or until sugar dissolves.
Increase heat to high and bring to a rolling boil. Cook for 4 minutes or until mixture is at setting point. (To test when jam is at setting point, place a small saucer in the freezer to chill. Spoon a little jam onto the saucer and return to the freezer for 2 minutes or until jam is cold. Touch with your finger to see if it is set and gel-like.) Remove from heat and set aside for 5 minutes.