Sanitize all work areas, cutting boards, equipment, and sinks used to prepare this recipe.
Wash, core, and dice the cherries. Set aside 450g of diced cherries for later use.
Gently heat 550g of cherries, lemon juice, sugar and pectin in a heavy bottom pot over medium heat.
Cook until the sugar dissolves and the ingredients are thoroughly combined, about 15-20 minutes.
Remove from the heat. Cool slightly.
Carefully transfer cooled mixture to a cambro (for use with an immersion blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and smooth.
Carefully strain the sauce through a fine mesh strainer into clean food storage containers.
Add the reserved cherries.
Gently stir together until cherries are evenly distributed throughout the mixture.
Cool completely.
Transfer to clean food storage containers. Contact wrap the surface of the Compote. Cover, label, date and store refrigerated.
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