Total Time
20mins
Prep 10 mins
Cook 10 mins

A friend of mine sent me this and I wanted to share it. It's really, really good.

Ingredients Nutrition

  • 3 (12 ounce) bagsfrozen sweet cherries, thawed and drained
  • 34 cup almond liqueur
  • 3 teaspoons lemon juice
  • 1 package fruit pectin
  • 4 12 cups sugar

Directions

  1. Finely chop cherries.
  2. In a large stainless or enamel pot add cherries, liqueur and lemon juice.
  3. Bring to a boil stirring frequently.
  4. Add sugar stirring until dissolved.
  5. Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly.
  6. Remove from heat and skim.
  7. Ladle into clean hot jars leaving 1/4 inch head space.
  8. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Most Helpful

The June 9, 2009 Toledo Blade had a similar recipe. They called it 'Cherry Pie Jam' and the ingredients were too close to this recipe to post. The directions were the same. Here is the ingredient list: 4 c finely chopped, pitted fresh sour cherries (3 1/2 pounds); 1 T fresh lemon juice; 1-1.75 oz. box pectin; 4 3/4c granulated sugar; 1 1/2 tsp. pure almond extract; and--optionally--1/2 t unsalted butter. Maybe using the extract in place of the liquer will make it less runny.

4 5

This jam had a nice flavor with the Amaretto. I used 4-1/2 cups fresh bing cherries and the 2 oz. size pectin and it turned out a little runny. I used 5 cups of cherries on the second batch and it turned out just right, but boiled it for 5 minutes instead of 1. You might note that it takes at least 24 hours for this jam to set. Thanks!