Sweet Cherry and Pineapple Jam
3 cups pitted and chopped Bing cherries
1 cup crushed pineapple, drained
7 cups granulated sugar
1 box powdered pectin
1/4 teaspoon almond extract
Stem and pit fully ripe cherries. Chop fine.
Measure fruit into large saucepan, combining cherries and pineapple.
Add pectin and sugar; mix well.
Place over high heat; bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat.
Skim off foam with metal spoon. Add almond extract. Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
Ladle into hot sterile glasses. Cover with thin layer of paraffin.
Make 8 half pints.
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