Mix the prepared and pitted sour cherries, lemon juice and port wine with the preserving sugar in a saucepan and let it steep for about 1 hour.
Then bring to the boil while stirring and let it simmer for 4 minutes. If you like, you can mix the jam with the hand blender. Make a jelly test, possibly let it cook a little longer.
Pour into prepared jars, close and let stand upside down for 5 minutes.
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