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Sour Cherry Amaretto Jam
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
1465 minutes
Irresistible sour cherry jam infused with Amaretto liqueur and almond essence, perfect for slathering on toast or filling pastries and cookies.
Ingredients:
  • 3 pounds fresh sour cherries
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
  • 3 cups white sugar
  • 0.33333334326744 cup amaretto liqueur
Instructions:
  • Check 5 cup-sized jars for cracks and rings for rust, disposing of any damaged ones. Submerge in simmering water until jam is done. Clean new, unused lids and rings in warm soapy water.
  • Prepare the cherries by washing, pitting, and finely chopping them until you have about 5 cups. Transfer the cherries to a large saucepan and gently simmer over low-medium heat. Gradually stir in pectin and bring the mixture to a vigorous boil. Integrate the sugar, stirring until fully dissolved. Increase the heat to high and boil the mixture for precisely 1 minute, while constantly stirring. Remove any foam using a ladle or spoon.
  • Take the mixture off the heat, then gently blend in the amaretto liqueur.
  • Fill the prepared jars with the sour cherry jam, leaving a 1/4-inch space from the top. Remove air bubbles by running a clean knife or thin spatula around the insides of the jars. Clean any spills on the rims with a moist paper towel. Securely place the lids on top and screw on the rings tightly.
  • In a large stockpot, set a rack at the bottom and fill halfway with water. Once boiling, carefully use a jar holder to lower jars 2 inches apart into the pot. Add more boiling water to ensure jars are submerged by at least 1 inch. Cover, return to a rolling boil, and process for 10 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface, spacing them a few inches apart. Allow them to sit undisturbed for 24 hours. Lightly press the center of each lid to check that it is secure. Remove the rings, then store the jars in a cool, dark place.

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