Select cherries, fresh or frozen.
Wash canning jars, bands and lids in hot soapy water. Rinse well.
Wash and sort cherries.
Pit cherries with a cherry pitter.
Wash and sort cranberries.
Blanch cherries and cranberries, (up to 7 cups at a time) in a large pot with at least one gallon of boiling water.
Boil each batch 1 minute after water returns to a boil.
Drain, keep hot cooked fruit in a covered boil.
Make liquid for filling;
Mix clear jel with sugar. Add water or cherry juice. Stir together. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice, boil one minute, stirring constantly.
Fold the cherries and cranberries into the hot liquid.
Fill the jars with cherry/cranberry mixture, removing air bubbles.
Fill to within one inch of top of jars. Wipe any spilled filling off the top, seat lid and tighten ring.
Process the filled jars in canner, keeping them covered with at least one inch of boiling water.
Process for 25 minutes.
Lift jars out of the canner, let cool undisturbed for 24 hours.