Sour Cherry Jam

One of the dependable highlights of the annual cycle of preserving at my grandparent's farm when I was growing up was the arrival of the 30 pound tins of sour cherries from nearby Door County. These would be decanted to quart canning jars and sealed to provide us with filling for the coming year's cherry pies.

Dark cherries eaten fresh are one of the pleasures of summer, but for me sour cherries are the real thing-a tart, bright full fruit flavor that stands up to sugar and holds its own in baking or preserving. Now that I live so close to the source, I can't help but make this whole-fruit jam. They need little help here, but for a touch of almond extract.

Ingredients: Sour cherries, cane sugar, almond extract.
8 oz.