3 cups pitted and chopped Bing cherries
1 cup crushed pineapple, drained
7 cups granulated sugar
1 box powdered pectin
1/4 teaspoon almond extract

Stem and pit fully ripe cherries. Chop fine. Measure fruit into large saucepan, combining cherries and pineapple. Add pectin and sugar; mix well. Place over high heat; bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Add almond extract. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into hot sterile glasses. Cover with thin layer of paraffin.

Make 8 half pints.