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) 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.