Wash the cherries thoroughly, remove the stems, and pit them. Halve the cherries and set aside.

In a large saucepan, combine the cherries, sugar, and lemon juice. Stir well and let sit for about 10 minutes to release the juices.

Add the fruit pectin to the mixture and bring to a boil over medium-high heat, stirring constantly.

Once boiling, continue to cook for about 10-15 minutes, or until the mixture reaches the desired thickness.

Remove the saucepan from heat and ladle the hot jam into sterilized jars using a canning funnel.

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