Cherry jam

To make cherry jam, prepare ripe fresh fruits, rinse them thoroughly and sort them. Remove all spoiled and rotten cherries so as not to spoil the taste of the finished jam.
In any convenient way, it is necessary to remove the bones from the cherries: using a special device, using a cocktail straw, using a safety pin bent at the end,.. in general, as it is convenient for you, but you need to free the cherries from the seeds.
Place the prepared fruits in a saucepan in which the jam will be cooked and cover with granulated sugar, leave at room temperature for several hours so that the cherry will let the juice.
Start heating the cherries with sugar over low heat, gradually increasing it. If a little juice has been released, then you can add a little water, just a little. Finally bring the cherries to a boil, boil for a few minutes and remove from heat. Using an immersion blender, pulsed movements unevenly chop the softened cherries, so that there is no smooth uniform mass, as in jam, and the jam was like small pieces.You can try to do it with a pusher, but I liked the blender more. Add citric acid, stir. Boil the crushed cherries over medium heat until a non-floating groove forms on the surface.
Put the ready-made cherry jam in a hot form into a sterile jar and, if it is a preparation for the winter, seal the container tightly with a sterile lid, turn it over, wrap it in warm and keep it until it cools down completely.