First, sterilize your jars and lids. Prepare a water bath canner if canning.

Juice your limes, straining to remove any seeds or pulp. You're going to need about 2 cups of fresh lime juice.

Next, create your cherry puree. Wash and pit your cherries, then puree in a blender or food processor. If pureeing by hand, be sure to remove all clumps.

Mix your strained lime juice, cherry puree, and sugar in a saucepan. Heat slowly to 190°F, stirring to dissolve sugar. Do not boil the mixture.

Remove from heat and ladle the concentrate into prepared jars leaving adequate headspace. Cap with 2-part canning lids and process in a water bath canner for 15 minutes to 30 minutes depending on elevation.

Carefully remove from the water bath canner and set on a towel to cool. Check seals after 12 to 24 hours. Unsealed jars should be allowed to cool to room temperature then moved to the refrigerator for immediate use.

To reconstitute, mix one pint jar with 6 cups (3 pints) of cold water.