CHERRY JAM

Steps:

• Prepare jars and lids according to the USDA guidelines for preserving foods.
• In a large stainless steel or enameled pot combine the chopped cherries, lemon juice, butter and liqueur if using.
• Heat over high heat and add powdered pectin and stir until blended.
• Bring to a full boil, stirring constantly.
• Add sugar all at once and return to a rolling boil, stirring constantly.
• Boil for 1 minute and remove from heat.
• Add the almond extract mixing well.
• Skim off any foam and let sit for 5 minutes, stirring every minute.
• Ladle into hot jars, leaving about 1/4" headspace.
• Wipe rims with a damp cloth.
• Fit lids on jars and screw the bands on to finger tight being careful not to over-tighten.
• Place jars on rack in water bath canner making sure there is 1-2 inches of water over the tops of the jars.
• Cover and bring to a boil.
• Boil for 10 minutes then turn off fire and remove lid.
• Let sit for 5 minutes in water then remove and place upright on a thick kitchen towel to cool.
• Check to make sure lids have sealed and store in cool dry area for up to one year.