Recipe from So Easy to Preserve
6 quarts fresh Cherries (I use bing), washed and pitted
7 cups sugar
1 3/4 cups clear gel
1 tsp. Cinnamon
9 1/3 cups water
1 tsp. Almond extract
1/2 cup lemon juice
Blanch cherries by putting 6 cups at a time in a boiling gallon of water. Boil each batch for one minute after the water returns to a boil. Remove fruits from blanch water and keep in a bowl, covered to keep warm while Clear Jel mixture is made.
Combine sugar, Clear Jel, and cinnamon in a large saucepan. Add water and almond extract. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.
Fill jars with mixture without delay, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process immediately in a Boiling Water Bath.
Pints or Quarts: 40 minutes (original recipe 30 minutes, 10 added for altitude adjustment)
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