Cherry Jam - cooking recipe

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

Preparation

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.