Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
Use your canning ladle and funnel and add the hot cherry jam to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
Once all the jars are in canner, adjust the water level to two inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. Adjust processing time for your altitude if necessary. (see notes below).
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to transfer the jars from the canner to the towel.
Don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Refrigerate once opened and consume within 3 weeks. Yields about 4 to 5 half-pint jars.