Healthy Sweet Cherry Jam Recipe

For this recipe, I used Pomona's pectin because I've yet to find any other no sugar needed pectin that doesn't have sugar or an artificial sweetener listed in the ingredients. For this kind, the calcium activates the pectin and it's included in the box.
Go through the cherries again checking for any pits.
Mash the cherries by hand or chop them in a food processor.
Add cherries, calcium water and lemon juice to a large soup pot.
In a separate bowl, stir the pectin into the honey and mix well.
Bring the cherry mixture to a boil.
Stir the pectin and honey into the cherry mixture. Mix well, while cooking, for 1-2 minutes to make sure the pectin is dissolved.
Bring the cherry jam back to a boil and remove from heat.
Take a spoonful of jam and place the spoon on a saucer. Put the spoon and saucer in the freezer for 1-2 minutes.
Check for jelling and sweetness. If it's not sweet enough for you, bring the cherry jam back to a boil, add more honey and stir for 30 seconds before removing from heat.
Ladle in the jam all the way up to a 1/4 inch from the top of warmed, sterilized mason jars. Wipe the rim with a cloth to remove any spilled jam and top with 2-piece lids (have these sitting in slow boiling water until you're ready for them).
If you plan on going through all the jam within 3 weeks, then you can just refrigerate it all now.
Otherwise, put the jars in a boiling water canner. Make sure that there is at least 2 inches of water above the top of the jars. Boil them for at least 10 minutes (this depends on your elevation). Remove the jars with jar lifting tongs and let them cool for 24 hours without bumping or letting them touch each other.
Check the seal by placing your finger in the center of the lid and pushing down. If there is any up and down movement (usually accompanied by a popping noise) then the seal has unfortunately not worked. Put that jar of jam in your fridge and it will stay good for up to 3 weeks. Otherwise, the seal worked and you can keep the jam for up to 12 months.