Put water in a boiling-water canner that is half full to a simmer. With hot, soapy water, clean the jars and screw bands. Rinse in warm water. Off the heat, pour boiling water over the flat lids in the pan. Once ready to use, let stand in boiling water. Before filling jars, thoroughly drain.

Stem and pit cherries. Crush or finely chop fruit. Put in a saucepan and include water. put on a boil. Turn down the heat, cover the pot, and simmer for 10 minutes while stirring. In a big basin, put three layers of wet cheesecloth or jelly bags. cheesecloth with the prepared fruit in it. Cheesecloth should be tied tightly and left to drip into a dish until the dripping stops. Push lightly. Exactly 3-1/2 cups of juice should be added to a 6- or 8-qt saucepot.

Add pectin and stir. To stop foaming, add butter. On high heat, while constantly stirring, bring the mixture to a complete rolling boil (a boil that doesn't stop bubbling when stirred). Add sugar and mix. Bring to a full rolling boil and cook for exactly one minute while stirring. Get rid of the heat. Use a metal spoon to remove any froth. Stir in extract.

Fill prepared jars with the mixture right away, to within 1/4 inch of the tops. Clean the threads and jar rims. Use two-piece lids to cover. Bands must be tightened. Put the jars in the canner on the raised rack. Put the rack into the canner. (Water must reach 1 to 2 inches above the jars; if necessary, add hot water.) Cover and gently scald the water. 5 minutes of work. Jars should be taken out and placed upright on a towel to finish cooling. Check seals by gently touching the middles of the lids after the jars have cooled. (If the lids spring back, the product needs to be refrigerated because they are not sealed.)