Cherry Almond Preserves

1. 1

   In a large kettle, bring the cherries and water to a boil. Boil for 15 minutes. Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin. Return to a full rolling boil.

2. 2

   Boil for 1 minute, stirring constantly. Remove from heat.

3. 3

   Stir in extract.

4. 4

   Skim off foam.

5. 5

   Pour hot into hot jars, leaving 1/4-inch headspace.

6. 6

   Adjust caps.

7. 7

   Process 15 minutes in a boiling water bath.

8. 8

   Yields 11 half pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.