I have wanted to make sour cherry jam for many summers because we've got a pitter laying around and most importantly, I tasted the most delicious sour cherry jam while an exchange student at 14 years in Germany. I order cherries from Tonnemakers (they don't normally bring tart cherries to market) and they had already pitted them! So, no pitter needed--which was definitely for the better. I made jam, cherry syrup for whiskey drinks. Somehow, I have already given away over half of the jam--how does that happen?