3 c  Pitted red cherries

      1 c  Water

      2 ts Lemon juice

      3 c  Sugar

    1/4 c  Powdered pectin

    1/2 ts Almond extract

  Combine cherries, water, lemon juice and pectin in a 3-quart, 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, uncovered.  Cook 3 minutes.  Stir and return to microwave oven,
  uncovered.  Cook 3 minutes or until preserves sheet from spoon. Remove from
  oven; skim foam if necessary.  Pour hot into hot jars, leaving 1/4 inch
  head space.  Adjust caps.  Process 10 minutes in boiling water bath. Do not
  attempt to process in microwave oven. Yield: about 3 half pints.
  From: Ball Blue Book Shared By: Pat Stockett