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1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).