Place water and sugar in a heavy saucepan on high heat to begin dissolving, add freshly pitted cherries. Bring to a full boil over medium high heat, until bubbly. Cherries will release their juices and create a beautiful deep red sauce. Stir for about 5 minutes to allow juices of cherries to release.

Mix cornstarch with the lemon juice in a small cup. Do not skip this step! Powdered cornstarch that hits hot liquid will clump. To avoid this, dissolve in a cool liquid, which is our lemon juice, then add to the bubbly fresh fruit. Stir over medium heat until the sauce has thickened and is glossy, about 2 minutes. Remove from the heat then stir in the vanilla and optional almond extract.

Allow sauce to cool, place in airtight glass jars, refrigerate for up to two weeks. Yields two pints. Requires two 1 pint mason jars, or one 2 pint Weck jar.