Place a small plate in the freezer before you start cooking.

In a medium saucepan, mix together the cherries, sweetener and lemon juice.

Bring to a boil over medium-heat high while stirring frequently. This took me about 8-10 minutes. If you don't want large chunks or cherries in your preserves, use a potato masher or a wooden spoon to smash some of the cherries a bit as it cooks. If making the maple syrup or honey version, carefully taste (it'll be hot!) and add more sweetener, if needed.

Turn the heat to the lowest you can to keep it at a boil. Let it boil for about 10-20 minutes, turning the heat down, if needed, towards the end to prevent the cherries from burning, until the sugar version reaches a temperature of 220 °F (104 °C) or the honey or maple syrup version reach 227 °F (108 °C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.

When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, the preserves are done.

When it’s done, stir in the vanilla and almond extract.

Remove the saucepan to a wire rack to cool completely, about 2 hours. It can be refrigerated for up to 2-4 weeks, but I like to freeze what I don't use after 1 week to be on the safe side.