Pit the cherries (see note)
Place the honey and water in a large saucepan or pot and bring to a boil.
Ladle about 1/2 cup of the honey water into each of the seven quart jars. (Make sure to heat the jars first– I like to do this by simmering them in my canning pot while I’m prepping the other food.)
Place the pitted cherries into hot, waiting jars. Fill the jars to the top with cherries, leaving 1/2-inch headspace. (I lightly tapped the jars on my counter to help the cherries settle and was able to fit more fruit into each jar)
Ladle the hot honey water into the jars, leaving 1/2-inch headspace at the top.
Remove the bubbles from the jars, wipe the rims, and affix two-piece lids.
Process quarts** for 25 minutes in a boiling water canner. (Add more time if you are at higher altitude.)
Eat your honey canned cherries straight from the jar, over ice cream or oatmeal, or add to pies and cobblers. They won’t last long!
**You may also can cherries in pint jars. The method is exactly the same and you still process pints for 25 minutes.