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Place lids into the warmed mini slow cooker and prepare jars and canner.
Sort and wash fully ripe cherries; remove any stems, leaves, and pits.
Coarsely chop cherries into larger pieces, add to a non-reactive pot.
Allow the cherries to come to boil, stirring the cherries often. Using a potato musher, press down on the cherries to extract their natural juices.
Add pectin and stir well.
On high heat stir the cherries continually, bring the cherry mixture to a hard boil.
Stir in the sugar or sweetener of choice and return to a full bubbling boil. Allow the black cherry jam to hard boil for 2 minutes, making sure to stir constantly.
Remove from heat and skim any foam which is present.
Using a jar funnel and ladle, fill jars leaving a ¼-inch headspace.
Wipe the rims of the jars with a clean dishtowel dipped in water.
Add warmed lids and rings to finger tight.
Follow the instruction for processing jars in a steam or hot water bath canner using the processing time based on the altitude which you reside. See the chart for the correct processing time in the original post.