Place the prepared cherries in a food processor and pulse a couple of times. Just enough to make into a spreadable consistency but still leave some chunks in there too.
Transfer the processed cherries to a large pot. I used a shallow stockpot.
Add the sugar, lemon juice & salt.
Bring to a boil over high heat - stirring frequently to prevent sticking.
Continue to cook until the mixture darkens - about 10 minutes.
Remove from heat and whisk in pectin & honey.
Allow the mixture to cool for about 5 minutes before carefully transferring to jars or other freezer-safe containers.
Store in the refrigerator for up to 3 weeks, in the freezer for up to 6 months.