Cherry Jam

Source: SURE-Jell
adapted by There's Always Thyme to Cook

4 cups prepared fruit (about 3 lb. fully ripe sweet cherries)
1/4 cup fresh lemon juice
4 cups sugar, measured into separate bowl
1/4 teaspoon almond extract

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Stem and pit the cherries. Or do what I do and use pitted frozen ones! Finely chop or grind fruit. Measure 4 cups of the prepared cherries into 6- or 8-qt. pot. Stir in the lemon juice.

Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Skim off foam with metal spoon. Remove from heat, stir in almond extract.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Yield: bout 6 (1-cup) jars