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1
Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
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2
Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
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3
Place the cherries in a small heavy saucepan.
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4
Sprinkle the sugar over the top to cover the cherries.
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5
Add a pinch of salt along with the reserved soaking liquid.
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6
Place over high heat and bring to a boil.
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7
Lower the heat and simmer, without stirring, for 20 minutes.
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8
Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
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9
Remove from the heat and set aside for at least 2 hours.
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10
Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
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11
Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230u00b0F to 240u00b0F on the thermometer.
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12
Stir in the lemon juice and boil for 1 minute.
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13
Remove the saucepan from the heat.
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14
Stir in the kirshwasser and vanilla and set aside to cool.
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15
When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
