Blackberry And Bing Cherry Preserves - cooking recipe

Ingredients

3 lbs fresh blackberries
3 lbs fresh bing cherries
1/4 cup reconstituted lemon juice
7 cups sugar
2 (1 3/4 ounce) packages dry pectin
1 teaspoon butter
1 teaspoon almond extract

Preparation

Rinse blackberries and cherries.
Press blackberries through a sieve or a food mill to remove the seeds.
Stem cherries and remove pits.
Coarsely chop cherries in a food processor.
Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
Bring to a boil and cook 1 minute, stirring constantly.
Add sugar all at once and return to a boil.
Bring to a boil that cannot be stirred down and boil 1 minute.
Remove from heat and add almond extract.
Let sit for 5 minutes stirring every 30 seconds.
Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4\" headspace.
Wipe rims and place lids and screw rings on jars.
Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
Place lid on pot and bring to a hard rolling boil (do not remove lid).
Process in boiling water bath for 10 minutes.
Turn off heat, remove lid from pot and let sit for 5 minutes.
Remove jars from pot and set aside to seal and cool.