Combine the water, cherry juice, sugar, lemon juice and salt in a large pot. Place over medium heat and bring to a simmer over low heat, stirring occasionally until the sugar has dissolved.
Turn off the heat and add the pitted cherries. Allow to steep for 5 minutes, stirring gently 2 or 3 times. Avoid cooking the cherries so they stay plump and don’t wrinkle.
Remove from heat and stir in almond the extract.
Allow to cool, then spoon into two 1½ cup Mason jars or 1 large Mason jar.
Store in the refrigerator for up to 6 weeks, or can according to water-bath canning instructions.