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Put cherries and sugar into a large saucepan, stir gently until juices begin to form, and cook slowly until thick. Remove from heat and add food coloring, almond extract, and lemon juice. Cook 10 to 15 minutes longer, then pack hot in sterilized jars. Seal with sterilized lids and rings. Process in boiling water bath 20 minutes. Cool, test the seal (the jars are completely sealed if the lids are concave); store in a cool dark place to preserve the rich color.
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