Prepare a boiling water bath canner and 4 half pint jars.

In a large, non-reactive pot, combine the cherries, sugar, apple cider vinegar, and lemon juice.

Give the contents of the pot a good stir and let the cherries sit until the sugar dissolves.

When you’re ready to cook, put the pot on the stove over high heat and bring to a boil. Once it starts to roll, reduce the heat to medium-high.

Cook for 15 to 20 minutes, stirring regularly, until the liquid in the pot thickens and the cherries soften.

Remove the pot from the heat. Ladle the cherries into the prepared jars. Wipe the rim, apply the lid and band, and process in a boiling water bath for 10 minutes.