Wash the cherries, and remove the stems and pits.  

Cut the cherries in half or into smaller pieces if preferred.

Place the cherries and any captured juice into a medium saucepan.

Add 2 cups of sugar and 1/4 cup of lemon juice, and stir to mix.

Over medium heat, stir the cherry mixture until the sugar is dissolved and liquified.

Increase the heat to high and bring the mixture to a rolling boil, stirring often.

Boil the black cherry jam for about 15-20 minutes until the temperature reaches the gel stage at 220° F.

Ladle or pour the jam into prepared jars or containers, leaving 1/4 inch headspace (if canning) or 1'' headspace if freezing.

Preserve the jam by using a hot water bath canning method, or after the jam has cooled, keep the jam refrigerated or frozen until ready to eat. 

If canning, process in a water bath canner for 10 minutes (15 minutes if above 6,000 feet in elevation). After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.

Properly canned and sealed jars of cherry jam will maintain quality on the pantry shelf for 12-18 months. Refrigerate after opening.