Cherry jam from a Parisian bachelor

Dissolve sugar in 500 ml of water in a thick-bottomed pot, put it on the heat, and simmer for 15 minutes.

Dip the cherries in syrup and boil for 1 hour, stirring frequently. To check readiness, scoop some jam, cool it, drop it on your fingers and squeeze: if the fingers stick together, the jam is ready.

Pour the jam into jars, cool it down, and seal with lids.