Bing Cherry Jam
- 4 C. pitted and chopped, fresh, ripe Bing cherries (about 3 lbs.) (I quartered mine)
- 1/2 C. strained fresh lemon juice
- 5 C. sugar
- 1/2 tsp. unsalted butter
- 1 (3-oz.) pouch liquid pectin
- 1 tsp. pure almond extract
In an 8-quart pan, combine the cherries, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half pint jars in a 200F (93C) water bath for ten minutes, pint jars for 15 minutes.