Make calcium water, from box of Pamona’s. Put ½ tsp white calcium powder and ½ cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover jar rims. Bring water to a boil, turn down heat, and let jars stand in hot water to sterilize.
Using a food processor, process the cherries in small (4 or so) batches so they are slightly chunky, not liquid. Process the jalapenos and the lime juice to very fine.
Combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
Put 4 ½ tsp of calcium water into the saucepan. (Prepared from the box of Pamona’s.).
In a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (From the box of Pamona’s.).
Bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
Using a rubber spatula, add honey/pectin to saucepan and stir vigorously for 1-2 minutes. Return saucepan to a boil. Remove from heat, and use spatula to skim and remove excess foam.
Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to ¼” of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
You may hear popping as the jars cool. Leave them be! Don’t shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn’t seal can be refrigerated.