Ingredients:
3 cups cherries, pitted
1 cup granulated sugar
3 tsp lemon juice
3 tablespoons cornstarch
1/8 tsp cinnamon
1/4 teaspoon almond extract
Preparation:
- Combine cherries, sugar and lemon juice. Let stand over night. Drain and reserve syrup.
- Combine the syrup, sugar and cornstarch in a large saucepan. Add cinnamon and almond extract. Cook over medium high heat until mixture thickens and begins to bubble.
- Fold in drained cherries and boil 1 minute, stirring constantly. Fill jars with mixture, leaving 1 inch head space. Adjust lids and process immediately.
Yield: about 4 cups.
