Cherry Almond Preserves

• 8 cups pitted sour cherries (about 4 pounds)
• 1-1/2 cups water
• 10 cups sugar
• 2 pouches (3 ounces each) liquid fruit pectin
• 1 teaspoon almond extract

1. In a stockpot, bring cherries and water to a boil; boil 15 minutes.
2. Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
3. Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

sour cherries, water, sugar, pouches, almond

Taken from www.tasteofhome.com/recipes/cherry-almond-preserves/ (may not work)