Cherry Filling with Cherry Syrup

Pit 1 kilo of fresh cherries.

Put the cherries in a pot with 1.5 cups of sugar and half a cup of water, then heat the pot and stir until it starts boiling.

Dissolve 2 tablespoons of cornstarch in a quarter cup of water, then add the mixture to the cherries and stir continuously until it thickens and the cornstarch taste disappears.

Let the filling cool, then store it in the refrigerator for up to two weeks

To prepare the syrup, put 3/4 cup of cherry jam with 1 cup of sugar and 1.5 cups of water in a pot.

Heat the mixture on low heat and let it simmer for one hour until it slightly thickens.