• 2 cups (14 oz/440 g) firmly packed light brown sugar
• 2 cups (1 lb/500 g) granulated sugar
• 1½ lb (750 g) large Bing cherries, pitted
• 1 Tbsp almond extract

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine both sugars. Add 4 cups (32 fl oz/1 l) water and bring to a boil over high heat, stirring to dissolve the sugar. Continue to cook, uncovered, for 5 minutes. Add the cherries, reduce the heat to low, and simmer uncovered until the cherries are soft, 8–10 minutes. Stir in the almond extract and simmer for about 2 minutes longer to blend the flavors.

Ladle the hot syrup into the jars, leaving ¼ inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.