Cherry Jam

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 3 lbs bing cherries, pitted (about 4 cups chopped)
• 1/4 cup lemon juice
• 1/4 cup kirsch liqueur (optional)
• 1 (1 3/4 ounce) package powdered fruit pectin
• 5 cups granulated sugar
• 1 teaspoon butter
• 1 teaspoon almond extract

Recipe

• 1 prepare jars and lids according to the usda guidelines for preserving foods.
• 2 in a large stainless steel or enameled pot combine the chopped cherries, lemon juice, butter and liqueur if using.
• 3 heat over high heat and add powdered pectin and stir until blended.
• 4 bring to a full boil, stirring constantly.
• 5 add sugar all at once and return to a rolling boil, stirring constantly.
• 6 boil for 1 minute and remove from heat.
• 7 add the almond extract mixing well.
• 8 skim off any foam and let sit for 5 minutes, stirring every minute.
• 9 ladle into hot jars, leaving about 1/4" headspace.
• 10 wipe rims with a damp cloth.
• 11 fit lids on jars and screw the bands on to finger tight being careful not to over-tighten.
• 12 place jars on rack in water bath canner making sure there is 1-2 inches of water over the tops of the jars.
• 13 cover and bring to a boil.
• 14 boil for 10 minutes then turn off fire and remove lid.
• 15 let sit for 5 minutes in water then remove and place upright on a thick kitchen towel to cool.
• 16 check to make sure lids have sealed and store in cool dry area for up to one year.