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Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25 min.
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|Serving Size: 1 Serving (922g)|
|Recipe Makes: 6|
|Calories from Fat: 8 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 857.2mg||23 %|
|Total Carbohydrate 399.8g||118 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 390.3g|
|Protein 4.4g||6 %|
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Calories per serving: 1547
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