4	cups	Pitted, Chopped Bing Cherries
1	pkg	Powdered Pectin
1/4	cup	Lemon Juice
1/4	cup	Almond Liqueur
1/4	tsp	Salt
1/2	tsp	Ground Cinnamon
1/2	tsp	Ground Cloves
4 1/2	cups	Sugar

Place all ingredients, except the sugar, into a 4-6 quart kettle, bring the mixture to a boil that cannot be stirred down. Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath canner. Yield: 5 or 6 half-pint jars.