Prepare a boiling water bath canner and enough jars to hold 4 half pints of product.

Wash cherries. Remove stems and pits, and slice in half.

Combine the chopped cherries with the honey and rosemary in a low, wide pan.

Put the pan on the stove and bring to a boil. Cook at a moderate boil, stirring regularly, for 15-20 minutes. The preserve is done when the liquid has thickened into a slow running syrup and the cherries are soft.

Towards the end of cooking, add the lemon juice and salt.

Remove the pan from the heat. Funnel preserves into prepared jars, leaving 1/2 inch headspace. Apply lids and rings and process in a boiling water bath canner for 15 minutes.

When time is up, remove canner from heat and set the lid aside. Let the jars cool gradually in the pot for an additional 10 minutes (this is to prevent any liquid loss).

Remove the jars from the canner and set them on a folded kitchen towel to continue to cool.

When jars are cool enough to handle, remove rings and test seals. Rinse the jars to remove any sticky residue.

Sealed jars will keep on the shelf for up to a year. Any unsealed jars should be refrigerated and used promptly.