Yellow Cherry Jam
Found on inerikaskitchen
4 cups crushed yellow cherries
3 cups sugar
¼ cup lemon juice
½ teaspoon almond extract
Wash, stem, pit, and crush yellow cherries: 2-1/2 cups whole stemmed cherries will equal approximately 1 pound of crushed fruit.
Bring the crushed cherries and juice slowly up to a boil in an enamel or other non-reactive saucepan. When the cherry mixture boils, to each 4 cups (approximately 2 pounds) of crushed cherries, stir in 3 cups of sugar, ¼ cup fresh lemon juice and ½ teaspoon almond extract.
Stir until sugar dissolves, cooking rapidly over medium-high heat until jam boils again and reaches the jellying point.
Ladle into sterilized jars, seal with canning lids and process for 10 minutes in boiling water bath. Cool jars and label.
Makes approximately 5 cups of jam.