3 c. (720 mL) pitted red cherries
2 tsp. (10 mL) lemon juice
1 c. (240 mL) water
1/4 c. (60 mL) powdered pectin
3 c. (720 mL) sugar
1/2 tsp. (2.5 mL) almond extract

Combine cherries, lemon juice, water and pectin in a 3 quart (2850 mL) microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 8 minutes). Remove from the oven and stir in remaining ingredients.

Cover, place in the microwave oven and return to a boil on high setting (about 6 minutes). Stir and return to microwave oven, uncovered. Cook 3 minutes. stir and return to microwave oven, uncovered. Cook 3 minutes or until preserves sheet from spoon.

Skim foam; pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: about 3 eight ounce jars (720 mL).