Spiced Cherry Jam

4 1/2 cups pitted and chopped sour cherries
(about 3 lbs or 2 quarts whole: can be chopped in food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon red food coloring (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 6-ounce bottle pectin

Measure the prepared cherries into a large, heavy kettle.

Add the sugar and stir well.

Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface.

Add the remaining ingredients except the pectin.

Boil hard for 1 minute, stirring constantly.

Remove from the heat and add the pectin.

Skim off any foam.

Ladle into 8 hot half-pint jars.

Seal, then process for 4 minutes in a hot water bath, counting the time from when the water comes again to a rolling boil after immersing the jars.