3 c Pitted red cherries
1 c Water
2 ts Lemon juice
3 c Sugar
1/4 c Powdered pectin
1/2 ts Almond extract
Combine cherries, water, lemon juice and pectin in a 3-quart, microwave safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 8 minutes). Remove from the oven and stir in remaining ingredients. Cover; place in the microwave oven; and return to a boil on high setting (about 6 minutes). Stir and return to microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven, uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: about 3 half pints. From: Ball Blue Book Shared By: Pat Stockett