Recipe courtesy of kitchenjam.com
4 cups crushed cherries
3 cups sugar
1/4 cup lemon juice
1/2 teaspoon almond extract
- Wash, stem, pit, and crush yellow cherries: 2 1/2 cups whole stemmed cherries will equal approximately 1 pound of crushed fruit.
- Bring the crushed cherries and juice slowly up to a boil in an enamel or other non-reactive saucepan.
- When the cherry mixture boils, to each 4 cups (approximately 2 pounds) of crushed cherries, stir in 3 cups of sugar, ¼ cup fresh lemon juice and ½ teaspoon almond extract. Stir until sugar dissolves, cooking rapidly over medium-high heat until jam boils again and reaches the jellying point (222 degrees F. on candy thermometer at sea level; 10 degrees above the boiling point of water in your part of the world.)
- Ladle into sterilized jars, seal with canning lids and process for 10 minutes in boiling water bath. Cool jars and label. Makes approximately 5 cups of jam.