Wash cherries under cold water, remove stems and pits, then chop them.
In a large pot, combine chopped cherries, sugar, and lemon juice. Let sit for 10 minutes to release juices.
Stir in pectin while mixing continuously to prevent clumping. Cook over medium heat until boiling.
Add amaretto liqueur; boil for an additional minute.
Test consistency by placing a spoonful on a cool plate; if it holds shape after a minute, it’s ready.
Pour hot jam into sterilized jars while warm, seal tightly, and allow to cool before refrigerating.
