Wash, stem and pit cherries. Cut up into small pieces. Add to pot. Add sugar and heat until rapid boil. Add pectin, bring back to a boil and cook 1 minute.
Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace. Add hot lids/rings. Process in waterbath at a full boil for 10 minutes.
Remove and cool on a dishtowel on the counter overnight. Check for seal. Remove rings and store in pantry.
Makes 8 cups