Directions

1. Stem and pit cherries. Chop is desired.
2. In a 6 to 8-quart heavy pot, combine the cherries, pectin, almond extract, and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar.
3. Return to a full rolling boil, stirring constantly. Boil hard for 1-minute, keep stirring.
4. Remove from heat and quickly skim off foam with a metal spoon (I personally like to do this while the mixture is still boiling, but be careful).
5. Ladle hot jam into hot sterilized jars, leaving a 1/4 headspace (distance from the rim). Wipe jar rims and apply lids.
6. Process filled jars in a boiling-water canner for 5-minutes (start the timer when water is boiling).
7. Remove jars from canner; cool.

NOTE: Don’t have fresh cherries?  No problem, frozen will work too.

Recipe adapted from Better Homes & Gardens.