Wash the cherries thoroughly, remove the stems, and pit them.

In a large pot, combine the pitted cherries, sugar, and lemon juice. Stir well.

Bring the mixture to a boil over medium heat, stirring frequently.

Once boiling, add the fruit pectin and continue to boil for 1-2 minutes, stirring constantly.

Remove from heat and skim off any foam that forms on the surface.

Using a funnel, pour the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace.

Wipe the rims of the jars with a clean cloth to remove any residue.

Seal the jars with canning lids and process in a boiling water bath for 5-10 minutes.

Remove the jars from the water bath and let them cool completely on a clean towel.

Once cooled, check that the lids have sealed properly. Store in a cool, dark place.