Pit cherries over a bowl to catch the juices.
Measure cherries and juice to make 3 1/2 cups.
Stir cherries and 2 cups sugar together in a medium-size saucepan.
Bring slowly to a boil and cover.
Simmer 5 or 6 minutes or until cherries are tender.
Pour into a larger saucepan and add remaining sugar and lemon juice.
Bring to a full rolling boil, stirring constantly, and boil hard 1 minute.
Remove from heat and stir in pectin.
Continue stirring and skimming for 5 minutes to prevent fruit from floating.
Ladle into clean sterilized jars or jelly glasses and cover with hot melted paraffin.