Em-I-Lis' Cherry-Cardamom Jam

• 2 pounds sweet cherries, stemmed and pitted
• 1 cup sugar
• 1/2 teaspoon ground cardamom (I use Guatemalan)
• 1 tablespoon fresh lemon juice

1. Fill a large canning pot with water, about 65% full, cover and set to boil. When it's boiling, put your jars and lids in to sterilize them.
2. In the meantime, whisk the cardamom and sugar together. In a large, non-reactive stockpot, put the cherries, lemon juice and 1/3 of the sugar mixture. Set over medium-high heat and stir frequently until sugar melts, about 3 minutes. Add another 1/3 of the sugar mixture and stir until dissolved, 1-2 minutes. Then add the remaining sugar mixture and bring cherries to a boil, stirring frequently.
3. Set a candy thermometer in the pot, and when it reaches 220 degrees (about 30 minutes), remove your jars from the canning pot and ladle them full of cherry jam, leaving a 1/4" space at the top of each jar.
4. Put the lids on, screw the bands on tightly, and process in a boiling water bath for 10 minutes.

sweet cherries, sugar, ground cardamom, lemon juice

Taken from food52.com/recipes/13315-em-i-lis-cherry-cardamom-jam (may not work)