- 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
- In a large kettle, bring the cherries and water to a boil; boil for 15 minutes. Add sugar and bring to a bull rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; stir in extract. Skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Yield: 11 half-pints.
Reviews forCherry Almond Preserves
"This is the best jam recipe ever. It's great over ice cream and pancakes."
"I love the flavor of the cherries with almond extract."
"This recipe is delicious. I get raves every time I make it. Sometimes I need to add another packet of pectin."
"delicious and thick enough to spread"
"When I have purchased cherries, they usually come in juice. For this recipe, does the 8 cups of cherries include the juice, or do they need to be drained?"