Place cherries and sugar in a large saucepan. Heat very gently, stirring, until cherries draw juice. Bring to a boil and simmer over low heat until juice is thickened.
Pull from heat, add coloring, almond extract and juice of one lemon. Make again for 10 to 15 min, then fill hot into sterilized preserving jars (e.g. Wecjglaeser). Seal jars as directed (with sterilized rings and lids and clamps if necessary). Boil in a water bath for 20 min.
Cool. Remove clamps, keep cherries from a cool and especially dark place (otherwise they lose color).
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