Recipe for Sweet Cherry And Pineapple Jam


    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.