Wash the cherries thoroughly, remove the pits, and halve them.

In a large saucepan, combine the cherries, sugar, and lemon juice. Stir over medium heat until the sugar dissolves.

Bring the mixture to a boil, then add the fruit pectin. Stir constantly for 1-2 minutes until fully dissolved.

Continue boiling for 10-15 minutes, stirring frequently, until the mixture thickens.

Remove the saucepan from heat and let it cool for a few minutes. Pour the jam into sterilized jars using a canning funnel.

Seal the jars with lids and let them cool to room temperature before refrigerating.