Wash and pit all the cherries and set aside. I like to use this cherry pitter to make it easy. In a pan add the cherries and water.
Bring to a boil, ensuring it does not boil over.
The mixture will start to bubble, keep stirring till the foam settles.
Keep mashing the cherries with a potato masher as they cook. Cook until the cherries start to become mushy.
Add the sugar and lime juice. Mix well.
Mix well and cook for another 5 minutes so the sugar cooks but not longer as it will result in the sugar crystalizing. The lemon juice helps break the skin that has already cooked for a while.
If you want a smooth jam, run the immersion blender for a minute. To test doneness, freeze a steel plate or bowl for a few minutes. Drop some jam on it. If it sets immediately, the jam is done. Or cook the jam till the instant read thermometer reads 105 C or 221 F.
Turn down the flame and let the jam come to room temperature.
Transfer to a jar and preserve in the refrigerator.