Pit cherries and finely chop to make 5 cups (1.25 L); leave a few pitted cherries whole, if desired. Place cherries in large heavy metal saucepan. Combine pectin crystals with ¼ cup (50 mL) of the sugar; slowly add to prepared fruit. Cook and stir over high heat until mixture comes to full rolling boil. Stir in remaining sugar. Return to full rolling boil, stirring constantly; boil rapidly; stirring, for 1 min. Remove from heat. Stir and skim for 5 min. Addgrated orange rind or chopped ginger in syrup to taste. Pour into warm sterilized jars leaving ¼ in. (5 mm) headspace. Seal with 2 piece metal lids and process in boiling water bath using pectin manufacturer's directions.
Makes 6 cups (1.5 L)