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1/2 pound dark sweet cherries, pitted (1 1/4 cups)
1 pound fully ripe apricots, halved and pitted (2 cups)
4 cups sugar
2 tablespoons lemon juice
1/4 teaspoon almond extract
3/4 cup water
1 package (1 3/4 ounces) regular powdered fruit pectin
Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let mixture stand 10 minutes. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over high heat until mixture reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour hot pectin mixture over fruit; stir constantly 3 minutes. Ladle fruit mixture into 6 hot, clean 1/2-pint jars or freezer containers, leaving 1/2-inch headspace at top of each container. Seal containers tightly. Wipe containers and lids. Label each with recipe name and date. Let containers stand at room temperature about 24 hours or until jam is set. Store up to 3 weeks in refrigerator or up to 1 year in freezer.
1 pound fully ripe apricots, halved and pitted (2 cups)
4 cups sugar
2 tablespoons lemon juice
1/4 teaspoon almond extract
3/4 cup water
1 package (1 3/4 ounces) regular powdered fruit pectin
Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let mixture stand 10 minutes. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over high heat until mixture reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour hot pectin mixture over fruit; stir constantly 3 minutes. Ladle fruit mixture into 6 hot, clean 1/2-pint jars or freezer containers, leaving 1/2-inch headspace at top of each container. Seal containers tightly. Wipe containers and lids. Label each with recipe name and date. Let containers stand at room temperature about 24 hours or until jam is set. Store up to 3 weeks in refrigerator or up to 1 year in freezer.
