Wash jars in hot soapy water, rinse, and keep warm until ready to fill. Prepare lids according to the manufacturer’s instructions.

Pit cherries, measuring 24 cups. If you want the richest flavor, use a mix of cherry juice and water for the liquid base.

In a large pot or extra-large saucepan, combine sugar and Clear Jel. Add cherry juice/water and whisk or use an immersion blender to mix ingredients until smooth. Cook over medium-high heat, stirring constantly until thickened and bubbly.

Add Lemon Juice & Almond Extract

Stir in lemon juice for brightness and almond extract if desired.

Fold in the cherries, making sure they’re evenly coated in the thickened sauce.

Ladle hot filling into hot quart jars, leaving 1 inch headspace. Remove air bubbles, wipe rims with a clean damp cloth, and secure lids.

Place jars in boiling water and process pints and quarts for 35 minutes (the processing time may change due to your altitude adjustments). Shut off the heat and let it sit for 5 minutes. Carefully remove the jars using a jar lifter and place the jar on a kitchen cloth-lined wooden board.

Let cool at room temperature for 12–24 hours. Check seals and remove rings. Wash the outside of each jar before storing in a cool, dark pantry for up to 18 months.