Ingredients

• 7 C sugar
• 7 C water
• 1 C quick cooking tapioca
• 3 Tbsp lemon juice
• 1 tsp salt
• 9 lbs pitted cherries
• 14 drops almond flavoring

Directions

Blend the dry ingredients and add water and flavoring. Cook on medium high heat and stir until thickened and bubbly. Cook an additional 2 min. and add lemon juice. Add the cherries to the sauce. Gently stir and bring mixture up to rolling boil for 1 min. Keep sauce pan on burner and ladle mixture into sterile jars leaving a 1/2″ headspace. Adjust lids. Process in a boiling water bath for 25 minutes. Makes 6 to 7 quarts.