Stem and pit the cherries; you should have 4 cups.

In a very large bowl, stir together the cherries, raspberries and sugar. Let stand at room temperature for 2 hours, stirring occasionally.

Pour the fruit into a, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30-40 minutes until the mixture looks thickened and glazed.

Remove a tablespoon of the preserves to a small saucer and chill in the freezer for 5 minutes.

Run your finger through the mixture; if it wrinkles, it is ready to jar. If not, continue cooking for 5 more minutes and repeat the test.

Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250° F oven.

Pour boiling water over the jar lids to soften the rubber seals.

Ladle the hot preserves to within 1/2 inch of the rims of the jars. Wipe the rims and seal with the hot lids and metal bands.

Let cool to room temperature and then refrigerate for several weeks. To store longer, process in a water bath. Refer to a resource on canning for further detail.

Not only is this jam great at breakfast. Enjoy it as a side to grilled white fish or chicken. For dessert, add it to vanilla fresh or frozen yogurt.