Making cherry jam is not difficult, it just requires pectin, pitted cherries, sugar, almond flavour and sealers.Here is the finished product.
I also decided to make syrup and to make things easier I first cooked the cherries and did not pit them. Instead I used a strainer to separate the juice from the pulp and pits. This old fashioned strainer works well and I have also used it to make apple sauce.
When making syrup, jam or jelly, you have to skim the froth off the surface before you ladle it into hot sterilized jars. This week I made a total of 28 jars of jam and syrup. We have more than enough for the next year and I also like to have jars to give as hostess gifts.