Cherry jam question

I put up sweet and sour cherry jam last weekend <still trying to get the stickiness washed off me>. In researching sweet cherry jam recipes, I noticed several called for pits to be saved, wrapped in cheesecloth, crushed and steep in the fruit/sugar mixture while it came to a boil. Wha't the reason behind this? Is it flavoring or do the crushed pits release pectin?

Where's Alton Brown when you really need him?

It is flavoring and I would skip this step. They provide a bitter almond flavor and it is not healthy as they contain cyanide. You were reading European recipes. It is still done but I wouldn't do it. You could substitute a tiny bit of almond extract if you wish.

Thank you Susan. That makes sense as almond, peaches and cherries are all in the same genus; Prunus. The dark or bing cherry jam recipes were all European as a matter of fact. I will say that that evening after a day of picking and pitting I was not thrilled with converting kilos of sugar to US measure.

I have made lots of different jams in my day. Even posted some of my recipes here.