This sour cherry jam recipe makes about 6 small jars of delicious jam that you can enjoy with some fresh rolls, toast or homemade scones.
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Sterilize 6 pint jars.
Wash your jars in hot soapy water and rinse well.
Place your clean mason jars on your canner rack in the canning pot. Fill the canner with enough water to cover the jars and heat until the water boils, then shut the heat off. Leave the jars in the water bath until you need them. This will sterilize the jars.
Place the lids and the seals in a saucepan. Boil some water in a kettle and pour over the lids and seals.
Keep both the jars and lids in the water bath hot until ready to use.
This will sterilize the tops.
Sour Cherry Jam
Prepare the cherries, but washing, stemming and pitting them. Cut them into quarters.
Using a large saucepan on the stove top, put the cherries and the sugar and bring to a boil, then boil hard for one full minute.
Remove the pot from the heat and stir in the liquid pectin. Skin after 5 minutes, then add the almond extract. Fill the prepared jars and seal with hot lids.
You can do a 10 minute hot water bath if you wish, but they should seal without. If any do not seal, keep in the refrigerator and use first.