Wash, stem, pit, and chop cherries. Assemble and measure remaining ingredients.

In a large stainless-steel or enameled saucepan, combine cherries and sugar. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes, stirring often. Remove from heat and stir in lemon juice, cinnamon, and almond extract. 

Ladle hot fruit mixture into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim clean. Center lid on the jar and apply band, adjusting to fingertip-tight. 

Place jar in a boiling water canner. 

Process for 30 minutes, adjusting for altitude. Turn off heat, remove lid, and let jar stand 5 minutes. Remove jar and cool. 

TIP: 

If you want to thicken the filling before assembly, drain 1/3 cup liquid from the jar into a saucepan. Whisk in 3 tablespoons cornstarch until smooth. Add remaining jar contents and bring to a boil over medium-high heat, stirring gently. Reduce heat and simmer 1 minute.