Cherry Spice

June Anderson


4 c. pitted, pressed, and drained cherries
3 1/2 c. sugar
1 1/2 c. brown sugar
4 1/2 t. cinnamon
1/2 t. almond extract
1 T. lemon juice
1 box Sure-Jel
1/4 t. ginger
1/4 t. cloves

Boil cherries 4 minutes. Add Sure-Jel and boil 1 minute. Add sugar and cinnamon and boil 1 minute. Remove from heat, stir in almond extract and lemon juice. Skim and cool for five minutes. Ladle into 6 8-oz. jars.