Wash and stone the cherries and put into a preserving pan with the water and lemon juice. Simmer with the lid on for 15 minutes or until the fruit is tender. Add the sugar and cook over a low heat until dissolved, then bring to a rolling boil and boil rapidly for 3 minutes. Remove from heat, stir, add pectin and leave for about 15 minutes before bottling so that the fruit is evenly distributed. Pour into hot sterilized jars and cover tightly.