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Cherry Amaretto Jam

cherry amaretto jam
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Accentuate the delicate almond flavor of cherries with a dash of amaretto liqueur. The alcohol cooks off, leaving behind a hint of almond.

Ingredients

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  • 4 cups mashed cherries, tart or sweet (roughly 2 pounds of whole cherries)
  • 1/2 cup to 1 cup honey or 1 cup to 2 cups sugar (honey is sweeter than sugar)*
  • 1/2 cup amaretto liqueur (I use Disaronno.)
  • 2 teaspoons pectin
  • 2 teaspoons calcium water (included with Pomona’s Pectin)

*Use less sugar for sweet cherries, more for tart cherries, or vary the amount of sugar to taste.

Instructions

  1. Wash and rinse jars and keep warm. Bring lids to simmer, then turn off heat and let stand in hot water.
  2. Prepare calcium water (included with Pomona’s Pectin). Put 1/2 teaspoon calcium powder and 1/2 cup water in a lidded jar and shake well.
  3. Measure out 4 cups of pitted cherries. (I pack them into the measuring cup.) Pour the cherries and amaretto into the stock pot. Use a stick blender or potato masher, if desired, to smash the fruit. 
  4. Add the calcium water to the cherries and stir well.
  5. Measure out the sugar or honey into a separate bowl. Stir the pectin into the sugar or honey.
  6. Bring the cherries and calcium water to a rolling boil. Combine the cherries, sugar (honey), and pectin. Stir vigorously for 1 to 2 minutes to dissolve the pectin and return to a full boil. Boil one minute and remove from heat.
  7. Fill canning jars to 1/4″ headspace (1/4″ from the top of the jar). Wipe the rims clean and screw on the lids and rings. Place the jars in the canner and boil for 10 minutes. (Add 1 minute more for every 1000 feet above sea level.)
  8. Remove the jars from the canner and place them on a towel on the counter top. Let jars cool completely. Check the seals, remove rings, date and label. Store in a cool, dark location and use within 18 months for best quality.

Notes

If you don’t have amaretto (or would prefer not to use it), add 1/2 teaspoon of almond extract to the jam after it’s removed from the heat.

Recipe will make between 4 and 5 1/2 cups of cherry jam, depending on amount of sweetener used and how much you pack your cherries.

Find it online: https://commonsensehome.com/cherry-jam/