Instructions: Place Bing cherries, lemon juice, dried cherries, water and allspice in 6- to 8-quart, heavy-bottom saucepan. Stir in pectin. Place over high heat and bring to full rolling boil (a boil you cant stir down), stirring constantly to prevent scorching. If mixture starts to scorch, reduce heat a bit.

Stir in sugar and, as soon as full rolling boil returns, start timing and cook 4 minutes. Immediately stir in extract and toasted almonds. Remove from heat.

Fill and seal jars. Process jars in boiling water bath 10 minutes. With this method, jam will keep up to 1 year stored at room temperature.

This recipe yields 8 half-pints.

Yield: 8 half-pints

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