1. If using frozen cherries, let them thaw before proceeding. If using fresh cherries, wash and pit cherries
2. Use a blender, food processor, immersion blender, or the old fashioned way with a knife and cutting board to roughly chop cherries
3. Place cherries in a 3 quart or larger pot, and stir in pectin
4. Heat over medium heat, and continue to stir until pectin is dissolved
5. Add butter if using
6. Bring mixture to a rolling boil, then add sugar all at once, stirring until it’s dissolved
7. Increase to medium-high, and bring to a full, rolling boil
8. Set timer for one minute
9. After the minute is up, remove jam mixture from heat
10. Skim off any foam that has collected at the top of the jam (save it to use on toast of biscuits)
11. Ladle remaining jam into sterile jars

To can:

1. Fill a water bath canner with enough water to cover jars by 2 inches, and begin heating
2. wipe rim of filled jars, making sure they are free of debris
3. Screw down lids and rings firmly
4. Lower jars into canner, and place lid on canner
5. Bring canner to a rolling boil, and boil pints or half pints for 10 minutes, or quarts for 20 minutes
6. Remove from heat and let cool
7. If you need to remove jars from water while they’re still hot, be careful to protect them from drafts. You can do with by covering them with a towel as you lift them out of the kettle. Then place them in an out of the way place, preferably also on a towel, and covered by another towel, to finish cooling undisturbed
8. After 24 hours, check for seals, and store in a dry place out of direct light