This jam is a family favorite and always in demand. A beautiful cherry jam. Your excellent canning skills shine through. The color, texture, and delicious Bing cherry flavor were a delight to judge. An outstanding product!

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 4 cups pitted and chopped Bing cherries, or other sweet cherries (3 to 4 pounds cherries)
• 1⁄2 cup freshly squeezed lemon juice
• 5 cups granulated sugar
• 1⁄2 teaspoon unsalted butter (optional)
• 1 pouch (3 ounces) liquid pectin
• 1 teaspoon pure almond extract

INSTRUCTIONS

1. In an 8-quart stainless steel stockpot, combine cherries and lemon juice.
2. Stir in sugar and butter (optional) over medium-low heat until sugar dissolves.
3. Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
4. Stir in pectin, return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
5. Remove pot from heat and skim off foam, then stir in almond extract and let cool for 5 minutes.
6. Ladle the jam into hot jars, leaving ¼-inch headspace, and remove any air bubbles.
7. Wipe jar rims and threads with a clean, damp paper towel and apply hot lids and screw bands.
8. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
9. Remove from water bath canner and let cool for 12 to 24 hours.
10. Check seals and remove screw bands, then store jars in a cool, dry, dark place for up to 1 year.