Cherry Jam

Cherry Jam (makes ~3 four ounce jars)
1 pound cherries, halved and pitted
The juice and zest of one lime
1/8 tsp almond extract
½ cup water, optional
2/3 cup sugar

1.) Prepare canner, jars, and lids.
2.) Heat cherries in a 2 quart pot over medium heat. Add the lime and almond extract. Bring to a boil and cook until the cherries are tender, about 15-20 minutes. If not much juice has come out, add some water, up to ½ cup.
3.) Add sugar and stir for a few minutes. Cook jam until it reaches 215-220 degrees F.
4.) Quickly pour hot jelly into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until fingertip tight.
5.) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool and store.