Rinse cherries then place them on a strainer. Mash the cherries using a potato masher, and collect the thick juice. You should get at least 1 1/3 – 1 1/2 c of thick juice. Do not discard the pulp and pits. Pour the juice into a pot.

To the pulp on the strainer still, pour in water, and mash again even with spoon would do, but you can use the potato masher again. Pour that juice into the pot as well, then add in sugar, bring to a boil

Take off from heat, let stand at room temperature for 8-10 minutes

Meanwhile, with the pulp still on the strainer, pour water into it and collect the much thinner juice, and stir in gelatin. Heat the mixture for 30 seconds or so, in microwave, then add this mixture into cooled but slightly warm sugary juice in the pot, stir to combine well

Mold juice and firm them up in the fridge. If you are patient, 24 H in the fridge would produce gummy just like at the candy store, but 2-4 H would work already, just not as chewy 😊