4cupsof washedpitted and chopped sweet Bing or Rainier cherries
2cupsof whole pitted sweet cherries
1 1/2cupsof white sugar
2teaspoonsAmaretto or add almond extract to your liking
Combine the cherries with the lemon juice and rind in a large stockpot.
Over medium heat, cook for about 25-30 minutes, the large cherries will take a while to cook up. Remember to stir and keep your eye on them.
Add in the sugar then cook for another 10-15 minutes until the spoon test shows you that the liquid is gelling.
The back of the spoon should be coated and instead of dripping in two or three drops, all the liquid will come to the center in one hanging wide droplet. If you test early on, you can see the progression of the liquid drops to this point.
You can also spoon a little bit onto a plate and place it in the freezer for a while. Then test it out by pushing it with your finger, if it wrinkles up, it’s gelled perfectly.
If either test shows it’s not ready, simply cook another 5 minutes and test. Keep on doing it until it reaches that gel stage.
Mix in the amaretto or the almond extract.
If you want to can them it's fairly simple, especially with smaller jars. Make sure you sterilize the jars, fill them, seal them up and then boil them in the canning pot for 15 minutes. Remove them to cool on the counter and you will hear all those lovely "ting!" sounds as the lids are vacuum sealed in properly
After jars have cooled, you may press on the lid to check the seal. The seal should be sucked down and not pop up and down when you press on it.