Preparation:

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 extrac Tbsp Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into hot sterile glasses. Cover with thin layer of paraffin.

Servings: 8 half pints
Source:
Submitted by: Recipe Group Member
Date:

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