From: David Monteit
Newsgroups: rec.food.recipes
Date: Fri, 15 Jul 1994

Spiced Cherry Jam

4 1/2 cups pitted and chopped sour cherries (about 3 lbs
or 2 quarts whole: can be chopped in
food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon red food coloring (optional: I never use it)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 6-ounce bottle pectin

Measure the prepared cherries into a large, heavy kettle. Add the sugar and stir well. Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface. Add the remaining ingredients except the pectin. Boil hard for 1 minute, stirring constantly. Remove from the heat and add the
pectin. Skim off any foam. Ladle into 8 hot half-pint jars.
Seal, then process for 4 minutes in a hot water bath, counting the time from when the water comes again to a rolling boil after immersing the jars.

This recipe is from Marcia Adams "cooking from quilt country". since I had to type it up for a relative who requested it I decided I might as well post it also. It is one of my favorite jam recipes and often requested.