Begin by preparing jars, lids, and a water bath canner.

Fresh fruit should first be washed and pitted with (stems removed as well). Frozen cherries should be thawed beforehand, being set in a colander with a bowl placed below to collect the thawing juice (this juice can be measured and substituted for some of the water used later).

Bring some water to a boil to blanch fresh fruit. Once boiling, cook cherries for one minute after the water has returned to boil. Drain or remove with a slotted spoon and place in a covered bowl or pot to keep warm.

In a large pot, combine sugar and Clear Jel, adding in cold water (or juice) and any spices or extracts as desired. Which or stir well until the Clear Jel dissolves entirely.

Once well mixed, set to medium-high heat and stir the mixture as it warms and thickens.

When bubbling, add the lemon juice. Boil for 1 minute, stirring continually throughout the process.

If using blanched fruit, remove from heat, fold in warm cherries, and immediately ladle into prepared canning jars. If using frozen fruit, add them to the mixture and return to boil before removing from heat and ladling into jars.

Wipe rims of any lingering residue, apply 2-part canning lids, and immediately process in a water bath canner for 30 minutes, adjusting time for altitude.

After processing time is complete, turn off the water bath canner and allow jars to rest for another 10 minutes before removing them to prevent siphoning. Remove with a jar lifter and place on a towel-covered surface. 

Check seals after 12 to 24 hours. Any unsealed jars should be moved to the refrigerator and consumed shortly. Jars that are properly sealed and stored will be of peak quality for one year. Refrigerate after opening.