- Measure fruit by firmly packing without crushing. Combine the cherries and the sugar in a large saucepan. Bring to a boil, stirring constantly.
- Remove from heat and let stand at room temperature 4 to 5 hours. Return to heat and bring to a full rolling boil for 2 minutes, stirring constantly.
- Remove from heat. Mix powdered fruit pectin with water in a small saucepan and bring to a boiling; boil hard one minute, stirring constantly.
- Add to hot fruit and mix well. Skim off foam and stir and skim 10 minutes to prevent floating fruit. Ladle into hot sterlized jars or glasses and seal immediately.
- Store in refrigerator.
You can use the loose packed frozen cherries. But do try these preserves.