4 c. pitted, chopped Bing cherries (2 lbs. makes 4 c.)
1 pkg. powdered pectin (Sure Jell)
1/4 c. lemon juice
1/4 c. almond liqueur (I used Amaretto)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
4 1/2 c. sugar

Place all ingredients but the sugar into a 4 to 6 quart kettle (or pot); bring the mixture to a boil that cannot be stirred down. Immediately add the sugar. Bring the mixture to another boil (stirring) and continue boiling for 2 minutes. Strain off foam. Pour into hot jars, leaving a 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath. Yield 5 or 6 half pints. (I got a little more, and it tastes good, too!)