Cherry Almond Preserves - cooking recipe

Ingredients

8 c. pitted sour cherries (about 4 lb.)
1 1/2 c. water
10 c. sugar
2 (3 oz. each) pouches liquid fruit pectin
1 tsp. almond extract

Preparation

In a large kettle, bring the cherries and water to a boil. Boil for 15 minutes. Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin. Return to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from heat.
Stir in extract.
Skim off foam.
Pour hot into hot jars, leaving 1/4-inch headspace.
Adjust caps.
Process 15 minutes in a boiling water bath.
Yields 11 half pints.