Homemade cherry jam
( Marmellata di ciliegie )

Choose good-quality cherries: they must be very sweet, ripe but firm.
Remove the peduncle from each fruit and wash all. Then stone them and remember to save any juice that leaks out!
Squeeze the lemons.
Put stoned cherries in a deep saucepan.
At this point add the lemon juice and sugar.
Stir very well, cover the saucepan and let all rest for 24 hours.
Meanwhile get the jars washed and well dry.
The day after bring the cherry mixture to a boil in the same saucepan, add the vanilla beans, lower the flame and simmer for about 120 minutes, stirring frequently, or until the sugar starts to form threads.
Ladle the marmalade into the glass jars and let them sterilize at least 30 minutes.
Preserve them in a cool, dry place.

The doses are enough for 3 eight-ounces jars.