Wash and pit the cherries. Puree if necessary (see tip).
Mix the cherries in a saucepan with the sugar and the gelling aid. Boil the mixture for about 6 minutes, stirring constantly.
Fill the finished jam into clean, tightly sealable jars and turn them upside down.
Preparation Tip:
If the cherries are very juicy, they can be cooked in their own juice, if not, they need to be pureed.