Sour Cherry Almond Jam (inspired by Simple Bites, one of my favorite preserving websites!)
6 cups pitted sour cherries (chopped, if you like smoother jam with smaller chunks)
2 1/2 cups sugar
2 Tb lemon juice (fresh or bottled)
1 tsp almond extract
If canning: Prepare a boiling water bath and three 250 ml (half-pint) jars. I like to place the jars and lids in the hot water bath to sterilize while it is coming to a boil. Once the water is boiling, remove the jars and lids and place on a clean, dry, towel. Place a small plate in the freezer, for your set-test later.
Stir together cherries, lemon juice, and sugar in a large heavy-bottomed saucepan. Bring to a boil, stirring frequently. Lower to a vigorous simmer (if you keep it too high, it will boil over. I speak from experience!) for 10-20 minutes, stirring frequently, until it starts to thicken. Once the jam starts to thicken, remove the plate from the freezer, place a blob of jam on it and return to the freezer for a few minutes. Remove from the freezer and gently push across the top of the jam. If it has formed a skin that wrinkles when you move it, your jam is ready! If not, continue to simmer and check again in a few more minutes.
Remove the pot from the heat, stir in the almond extract, and ladle the jam into the prepared jars. Wipe the rims, tightly apply the lids and rings, and process in a boiling water bath for 10-15 minutes. (You can also freeze this jam for up to 6 months, if you don't want to can them!)
Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then press the tops of the lids to check that all have sealed. Label and store in a cool place.