Place clean, ripe cherries in a medium saucepan and add ½ cup water.

Cook on medium-high, stirring occasionally, as the cherries pop and release their juices.

Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer for 10 minutes.

After the cooking time has elapsed, remove the pan from the stove, pour the cherry mixture into a jelly bag, and let it sit until the juice has stopped dripping. Use several layers of cheesecloth and a strainer if you do not have a jelly bag.

Pre-measure the sugar and set it aside.

Add 2 Tablespoons of lemon juice to the cherry juice if desired.

In a medium saucepan or jam pot, cook the juice on high heat, bringing it to a full boil.

Stirring continuously, slowly add the powdered pectin to the boiling juice.

Allow the juice with pectin to boil for one full minute.

Add the sugar slowly to the boiling juice, stirring continuously as the sugar dissolves.

Return the mixture back to a hard boil, stirring while boiling for 1-2 minutes.

Pour the hot jelly into prepared jelly jars using a canning funnel, leaving ¼" headspace, and wipe jar rims to remove any spills.

Secure lids to the jars and process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). Canning is optional.

If you do not plan on canning your jelly, leave the jars to cool on the counter until the jelly has set, for 24 – 48 hours. 

Jelly that has not been canned should be stored in the refrigerator for up to 1 month or in the freezer for six months. Jelly that has been processed and sealed using a canning method can be stored in a cool, dry place, where it will maintain quality for 18 months. For all jelly, refrigerate once opened.