4 c. pitted, chopped bing cherries
1 pkg. powdered pectin
1/4 c. lemon juice
1/4 c. almond liqueur
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
4 1/2 c. sugar

Place all ingredients but sugar into a 4 to 6 quart 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 into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Yields about 5 to 6 half pints.