Place the cherries in a large pot and cover them with sugar. Allow them to soak overnight in the fridge to produce a nice juice.
The next day, bring the cherries to a boil in their own juices and cook them for 5 minutes.
Sterilize the jars by washing all the jars and lids with hot, soapy water. Next, bake the jars at 215°F until they're completely dry.
Carefully remove the hot jars from the oven with a kitchen mitt and fill them with the cooked cherries.
Cover each jar with a lid, flip them upside down, cover them with a towel, and allow them to seal for 4-5 hours at room temperature. Once the sealing process is finished, store the canned cherries in a cool place for up to 3 months. Enjoy!