5 cups stemmed and pitted Bing cherries (I used Melissa's)
2 tablespoons fresh lemon juice
1 box of Sure Gel fruit pectin
4 cups sugar
1/4 teaspoon almond extract
1/4 cup Amaretto
If you plan on storing your preserves, have your jars sterilized, and your boiling water canner ready
Place cherries, lemon juice, and pectin into a 6- to 8-quart saucepan. Stir together to combine. Bring mixture to a full rolling boil, i.e., a boil that doesn't stop bubbling when stirred, over high heat, stirring constantly. Stir in sugar and almond extract. Return to a full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat and stir in Amaretto. Skim off any foam that may have gathered along the top with a metal spoon.
Ladle into prepared jars, wipe rims and threads, place lids on and screw them down tightly. If you plan on processing the preserves, be sure to do so for at least 10 minutes.
http://pattietierney.blogspot.com