Combine the cherries, sugar, and lemon juice is a large saucepan. Stir until sugar begins to dissolve.

Add in one pouch of liquid pectin and bring to a boil over medium high heat. All of the sugar should be dissolved by this point.

Stir in the remaining pouch of liquid pectin and bring to a rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat and skim off the foam. Ladle the jam into hot jars, leaving 1/4 inch of headspace. Remove any air bubbles from the jars and readjust the headspace.

Put on the 2 piece lid and screw to finger tip tight. Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.