Ingredients:
- 4 cups pitted Cherry Hill pie cherries
- 1 package powdered pectin
- ¼ cup lemon juice
- ¼ cup almond liqueur
- 5 cups sugar
Directions:
Combine your Cherry Hill cherries, pectin and lemon juice in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar. Bring to full rolling boil; boil hard for 1 minute, stirring constantly. Skim off foam. Pour hot, into hot jars, leaving ¼ inch head space. Attach lids. Process 10 minutes in boiling water bath. Yield: 6 or 7 half pints.