If you are canning, fill a very large pot with enough water to cover the jars by 1 to 2 inches. Wash 8 half pint (or 4 pint, if you prefer) jars, lids and bands in hot soapy water. Rinse well and dry the bands thoroughly. Add the jars to the water and put over high heat. You want the jars to be warm when you fill them with the cherries. With the timing of this recipe, the pot of water will barely reach a simmer before the jam is ready to be canned.

Once your jars are in the pot, add the sugar to a separate large pot. Scrape the vanilla bean seeds into the pot along with the sugar as best you can, then drop in the full vanilla bean. Add in the cinnamon sticks, lemon zest, lemon juice and water.

Bring to a boil and then lower the heat to a simmer. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.

Add in your pitted cherries, stirring to coat. Simmer for about 5 minutes, stirring to evenly cook.

Remove the pot from heat and pour in the liqueur, stirring to combine.

Let cool slightly, about 10 minutes.

While the cherries are cooling, remove the jars from the hot water, emptying out the water. Fill each jar with cherries (about one dozen fit in each half pint jar) and liquid, leaving approximately 1/4 inch headspace.

Clean the rim and threads of the jars using a clean, damp paper towel. Add the lid on top of each jar, allowing the reddish sealing compound to come in contact with the jar rim. Add the band and twist until its fingertip tight.

Place the jars on your rack and lower the rack filled with the jars into your pot. Make sure the water level covers the tops of the jars by 1 to 2 inches, adding boiling water if necessary.

Add the lid to your pot and bring to a rolling boil. Process the jars for 10 minutes (it may be more if you live in a high altitude area – increase processing time 5 minutes for 1,001 to 3,000 ft, 10 minutes for 3,001 to 6,000 ft, 15 minutes for 6,001- to 8,000 ft, and 20 minutes for 8,001 to 10,000 ft).

When processing time is complete, turn off the heat and remove the lid. Let jars stand in the water for 5 more minutes.

Remove the jars from the canner and set upright on a towel. This helps prevent jar breakage when the jar comes in contact with a cooler surface. Let jars sit for 12 to 24 hours. Do not tighten the bands during this time.

After 12 to 24 hours, check the lids for seals. The lids should not “pop” when the center is pressed. Remove the bands and try to lift the entire jar by the lid. If the lid stays on top, you have a good seal. Label and store in a cool dry place for up to 1 year. You can store with or without the bands.