Clean, remove stems and pit the cherries and put them in two clean pint-sized mason jars (or one large quart-sized mason jar). Do your best to minimize space between the cherries.

Combine the simple syrup, vanilla extract and bourbon.

Pour the bourbon mixture over the cherries.

Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using.

The recipe should last for up to 3 months.

Heat canning jars in a large canning pot to a simmer.

Add cherries to the jars as instructed.

Heat the simple syrup to a simmer.

Remove from heat and carefully add the vanilla and the bourbon. Stir to combine.

Fill jars by ladling hot syrup into hot jars.

Wipe the rim of the jar to remove any syrup.

Place a clean, new lid on the jar.

Place a canning ring/bad and finger tighten.

Using a jar lifter, place the jars back into the canning pot.

Bring to a boil.

Boil for 10 minutes.

Using a jar lifter, remove the jars and rest them on kitchen towel, wooden cutting board or cooking rack with at least 2 inches of space around them for the air to circulate.

12 hours later, check to see that the lids do not flex when pressed.

Wipe clean and store in a cool, dry, dark place for a year.