Found on Canning Craze
4 cups finely chopped cherries
6-1/4 cups sugar
2 pouches of liquid pectin (I used CERTO)
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 water bath at a full boil for 10 minutes. Remove and cool on a dish towel on the counter overnight. Check for seal. Remove rings and store in pantry.