Drain cherries, reserving 1 1/2 cups juice.
Combine reserved juice and pectin in a large sauce pot.
Bring mixture to a rolling boil.
Add sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Stir in bourbon.
Pour hot into hot, sterilized jars, leaving 1/4-inch head space.
Process 5 minutes in boiling water bath.