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1
Toss together cherries, sugar, and lemon juice in a large bowl.
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2
Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels.
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3
Discard outer shells and tie white kernels in a cheesecloth bag.
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4
Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
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5
Sterilize jars and lids .
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6
Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved).
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7
Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes.
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8
Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice.
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9
Drain cherries 5 minutes, then add juice from bowl to juice in pot.
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10
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
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11
Divide cherries among jars using a slotted spoon.
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12
Return juice in pot to a rolling boil, skimming off any foam.
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13
Continue boiling until juice registers 220 to 224F on thermometer, 7 to 10 minutes.
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14
Discard cheesecloth bag.
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15
Gradually add pectin, whisking constantly.
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16
Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
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17
Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
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18
Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
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19
Let preserves stand in jars at least 1 day for flavors to develop.
