Wash, stem, and pit cherries. Chop fine in a food processor or
blender. Measure fruit into a very large saucepan; add sugar and mix
well. Place over high heat; bring to a full rolling boil; boil hard 1
minute. Remove from heat; immediately stir in pectin. Skim off foam
with a metal spoon; continue to stir and skim for 5 minutes. This will
cool the mixture slightly and will help to prevent fruit from floating.
Add optional almond extract. Ladle at once into hot, sterilized jars
leaving 1/4 inch headspace; wipe rims and adjust lids. Process in a
boiling water bath 5 minutes. Makes 4 to 5 pints. Source: Miriam B.
Loo's Home Canning Guide.
