Place cherries, sugar, lemon juice and salt in the slow cooker. Stir gently and let this sit for 15 minutes so the sugar starts dissolving.

Sprinkle pectin on top, do NOT stir.

Cover and cook on low for 2 1/2 hours, stirring twice during the cook time.

Remove the lid and set the cooker to high and cook an additional 2-3 hours or until the liquid is of a syrupy consistency.

NOTE: I cooked mine 3 hours on high and the liquid coated the back of a spoon–I like a thicker jam. Cook less if you want a looser consistency.

My yield was 3 half-pint mason jars–aka jelly jars.