Ingredients:
· 3 pounds Rainier or other sweet cherries, pitted, about 4 cups chopped
·
1/4 cup lemon juice
·
1/4 cup Kirsch
liqueur, optional
·
1 package (1.75 oz)
powdered fruit pectin
·
5 cups granulated
sugar
·
1/2 teaspoon butter,
optional
·
1 teaspoon almond
extract
Preparation:
Sterilize
jars and lids; keep hot in the canner.
In a large, stainless steel pot, combine the chopped cherries, lemon juice, and liqueur, if using. Stir in the powdered pectin until blended. Place the pot over high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute. Remove from heat and stir in the butter and almond extract. Continue stirring for about 1 minute. Ladle into hot jars, leaving about 1/4-inch headspace; wipe rims. Fit lids on jars and screw the bands on just to fingertip tightness. Do not over-tighten.
Makes about 7 to 8 half-pint jars.
