MEASURE prepared cherries into a large bowl.

MEASURE sugar and set aside.

COMBINE fruit pectin crystals with 1/4 cup (50 mL) of the measured sugar.

STIR pectin mixture into fruit. Let stand 30 minutes, stirring occasionally.

STIR in remaining sugar and continue stirring for 3 minutes until most of the sugar has dissolved.

POUR quickly into jars or plastic freezer containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).

STORE in freezer. If used within 2 or 3 weeks, jam may be stored in refrigerator.