Sour Cherry Pie Filling

Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.

Transfer all ingredients to a large pot.

Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Off of the heat, stir in almond extract and butter.

Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months