Prep: Fill water bath canner with water along with 1/4 cup vinegar and bring to boil. Prep 6 pint-sized jars

Meanwhile, Wash and pit your cherries.

Combine the water, sugar, citric acid and extract in a large saucepan. Stir and bring to a boil to dissolve the sugar. Keep hot (but not boiling) while you prep your jars.

Ensure your jars are clean, sterilized, and hot. (Adding hot syrup to a cold jar may cause the jar to shatter!) With clean hands, stuff as many cherries as you can into each jar. How many you get in each jar will depend on the size of the jar and cherry. I managed to get about 16-20 Rainier cherries in each 250 mL jar. Fill to 2 cm below the rim.

Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands, pinky extended.

Process in a boiling water bath for 15 minutes.

Remove from the water bath, let cool, and listen for the pops. Of course, refrigerate any jars that do not seal and enjoy immediately.