Yield: 10 Pints
3 cups Pure Black Cherry Juice (I used Lakewood PURE organic Black Cherry Juice)
2 cups water
2 1/4 cups sugar
3/4 cup lemon juice
3 TBS homemade Vanilla Extract
10 1/2 Cups Heirloom Lambert Cherries freshly picked and pitted
Put the Black Cherry juice, water, and sugar in a 4qt or larger sauce pan, boil the mixture while stirring until the sugar is dissolved. Once the mixture boils turn off the heat, stir in the vanilla extract, and add the cherries. Mix gently so that all the cherries are covered. Let the mixture sit for a few minutes until the cherries are saturated.
Hot pack the cherries into sterilized canning jars making sure to have enough of the liquid to cover the cherries. Process in a hot water bath for 8 minutes for pints or 11 minutes for quarts.
Allow the cherries to cool and settle for 24 hours.