Bing Cherry Jam

4 c Pitted; chopped bing cherries
1 pk Powdered pectin
1/4 c Lemon juice
1/4 c Almond liqueur
1/4 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground cloves 4 1/2 c Sugar

Place all ingredients, except the sugar, into a 4-6 quart (3800-5200 ml) kettle, bring the mixture to a boil that cannot be stirred down. Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars, leaving 1/4 inch ( 6 mm) head space.

Adjust caps. Process 10 minutes in a boiling water bath canner. Yield 5 or 6 half-pint jars (1200-1400 ml).

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