Cherry Jam

4 3/4 c sugar
4 c cherries, remove stems, pit &
finely chop
1 sure-jell fruit pectin
1/2 t margarine
3/4 t almond extract

Place sugar into a bowl. Set aside. Remove stems, pit, and finely chop cherries that measures 4 cups (I use cherries from Easy Troy grown in a backyard).
Place cherries into kettle and stir in Sure-Jell fruit pectin.
Add margarine into fruit mixture.
Add almond extract into fruit mixture.
Place kettle on stove and bring mixture to full rolling boil on high heat, stirring constantly.
Add the bowl of sugar to fruit mixture on stove.

Bring back to full rolling boil, and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam. Immediately fill clean jelly jars to 1/8" of top of jars. Remove air bubbles with wooden spoon. Cover quickly with flat lids and screw on tightly sterilized bands. Boil in water bath for 15 minutes. Remove and let stand at room temperature for 24 hours. Store up to 1 year in cool, dark place.

Wisconsin State Fair