Quick Whole Cherry Jam
|Pitted sweet cherries||5 Cup (80 tbs)|
|Sugar||2 Cup (32 tbs)|
|Lemon||2 , juiced (1/4 Cup)|
|Kirsch/Brandy||1⁄4 Cup (4 tbs)|
|Sugar||5 Cup (80 tbs)|
|Liquid fruit pectin||1 Bottle (1 l)|
|Almond extract||3 Drop|
Mix cherries and 2 cups sugar together in a heavy medium-size saucepan and bring slowly to a boil, stirring often.
Cover, and simmer on low to medium heat until cherries can be pierced with a toothpick, about 6 minutes.
Transfer to a large saucepan and add lemon juice, Kirsch and 5 cups sugar.
Bring to a full rolling boil, stirring constantly.
Boil 1 minute.
Skim if necessary, then lift from heat and stir in the pectin.
Stir quickly for 1 minute.
Add extract and ladle into hot well-drained sterilized jars.
Cover with hot melted paraffin.