Utilizing a cherry pitter, pit the cherries. Put in a large bowl. Add the vanilla bean pods, star anise, and sugar. Good stirring Use a kitchen towel to cover. For 20 to 25 hours, let sit.
Cherry juice should be saved after being strained. In a sizable pot with a sturdy bottom, pour the liquid. Water and the star anise that was previously in the cherry bowl should be added. Bring the syrup to a boil, then simmer it for about 15 minutes on medium-low heat. The syrup shouldn't become overly thick.
Add the cherries and cook them for an additional five minutes, stirring occasionally, over low heat. The syrup should still be pourable and not be overly thick. Take the star anise and froth out of the pot.
The cherries should be completely covered in the liquid after being divided among sterilised jars. firmly seal.
Allow to cool and store in a cold, dark area. They'll stay fresh for at least three months. If desired, you could can the jars; this would extend their shelf life. After opening, keep chilled and consume within 4–5 days.