Grate the tonka bean and mix with all the other ingredients except the citric acid in a saucepan. Bring to a boil over high heat. Cook for about 5 minutes while still bubbling and chop the cherries with a hand blender. Be careful not to burn anything.
Do the gel test. Put 1 teaspoon of the jam on a cold plate. It should begin to set within a short period of time. If this is not the case, you can add the juice of a lemon or a packet of citric acid to the boiling mixture. Mix well and try again to see if the jam has gelled.
Finally, pour the jam into cold rinsed jars and close. Let cool down.
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