2 lbs sour cherries, pitted (about 1 quart)
2 cups sugar
2 tsp Pomona Pectin
2 tsp Pomona Calcium Water
1/4 tsp almond extract
Wash and sterilize 5, 1/2 pint jars. Keep jars in hot water along with their lids. Combine pectin power with sugar. In a pot add the calcium water and sour cherries. Bring the water and cherries to a boil, then add the sugar/pectin mixture. Over medium heat stir the mixture quickly to dissolve the sugar and pectin. Return the jam to a boil and simmer, stirring frequently, for 10 minutes.
Remove the jars from the hot water. Fill the jars with hot jam, leaving 1/2” head room. Wipe the rims with a paper towel dipped in hot water to remove any jam drips. Seal the jars with the hot lids. Return the jars to the hot water and bring to a boil. Process the jam for 10 minutes. Remove to a rack and cool. Enjoy the lid-popping background music. Makes 4-5 1/2 pints.