Blackberry And Bing Cherry Preserves

• 3 lbs fresh blackberries
• 3 lbs fresh bing cherries
• 1/4 cup reconstituted lemon juice
• 7 cups sugar
• 2 (1 3/4 ounce) packages dry pectin
• 1 teaspoon butter
• 1 teaspoon almond extract

1. Rinse blackberries and cherries.
2. Press blackberries through a sieve or a food mill to remove the seeds.
3. Stem cherries and remove pits.
4. Coarsely chop cherries in a food processor.
5. Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
6. Bring to a boil and cook 1 minute, stirring constantly.
7. Add sugar all at once and return to a boil.
8. Bring to a boil that cannot be stirred down and boil 1 minute.
9. Remove from heat and add almond extract.
10. Let sit for 5 minutes stirring every 30 seconds.
11. Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
12. Wipe rims and place lids and screw rings on jars.
13. Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
14. Place lid on pot and bring to a hard rolling boil (do not remove lid).
15. Process in boiling water bath for 10 minutes.
16. Turn off heat, remove lid from pot and let sit for 5 minutes.
17. Remove jars from pot and set aside to seal and cool.

blackberries, bing cherries, lemon juice, sugar, pectin, butter, almond

Taken from www.food.com/recipe/blackberry-and-bing-cherry-preserves-384282 (may not work)