Peach Cardamom Jam

4 1/2 c peaches (chopped) 3 c sugar 1 3/4 ozs pectin (dry) 2 TBS  lemon juice		2 tsp ground cardamom 1 tsp vanilla extract
1	Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
2	Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
3	Add remaining sugar. Boil hard for 1 minute.
4	Remove peaches from heat. Stir in cardamon and vanilla extract.
5	Ladle into sterilized jars. Process in a boiling water bath for 10 minutes

Sweet Cherry Jam

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.