Preserving cherries?

This is the summer of preserving berries and other delicious summer fruits! Our chest freezer awaits. We nailed strawberry season. Picking three separate times, a variety of Hoods and Shuksans from a local u-pick, and the unnamed variety from our garden. We hulled, we froze, we packed! A good 60 pounds. A job well done.

Now we are locked and loaded to pick raspberries this weekend. We will hopefully even take our exchange student (who arrives tomorrow) on her first American cultural adventure: the u-pick farm! After raspberries, it'll be blueberries, and closing out our season -- peaches.

Yet, my kids just threw me a zinger. Suddenly they like cherries. Can't get enough of them. You'll have to excuse the raised middle finger of my 4-year-old in the above picture. I don't believe she has any hidden message in raising it at the cherry bowl. She does it on a regular basis, and I find it mildly amusing. So far.

But here's the conundrum. Is it practical to preserve cherries? I don't believe I've ever had cherry jelly or jam, cherry relish, cherry sauce or frozen cherries. Maybe some dried cherries. And cherry pie. Also, I did have some cherry wine once, but that is not worth trying to replicate (Tiggers don't like cherry wine -- eee-yuck!). As I've written, we have a fruit jam-packed (pun intended) summer already planned. Do we try to add in cherries and preserve those too? Or is it more trouble than it's worth? So I'm asking you, dear readers... Do you preserve cherries? Is it worth the effort to pit and prep and preserve? And if you do, how do you eat them later in the year?