Instructions

Pit your cherries and halve them. Add all the chopped cherries and any juice released from chopping into a large stock pot.
Add the lemon juice, pectin, and ¼ cup of sugar to the cherries and stir to combine.
Heat over high heat while stirring gently until it comes to a rolling boil.
Add the remaining sugar and continue to stir gently until the jam returns to a full boil again.
Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
If not canning your jam, allow it to cool slightly then place it in jelly jars and allow it to cool further then seal and refrigerate for up to 1 month.
Canning instructions:
Before beginning to cool your jam, fill your water bath canner with enough water to cover your jars by 1 inch and bring to a boil over high heat.
Before your jam is finished cooking, place your open jars into the pot of boiling water to heat them up.
Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps as the jars will be hot.
When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.
Wipe rims clean with a damp paper towel then dry them before placing your seals.
Place the seals and screw on the lid finger tight. Submerge the jars in the boiling water and allow them to sit in boiling water for 10 minutes.
Remove from the water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store them in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.