Cherry Jam

Name: Cherry Jam
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 7 half-pint jars
Ingredients: 3 lbs bing cherries, pitted (about 4 cups chopped); 1/4 cup lemon juice; 1/4 cup kirsch liqueur (optional); 1 (1 3/4 ounce) package powdered fruit pectin; 5 cups granulated sugar; 1 teaspoon butter; 1 teaspoon almond extract

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Recipe by Luby Luby Luby

This jam tastes like cherry pie and is wonderful on biscuits or toast. I didn't use the Kirsch because I didn't have any, but I will try adding it next time.** It is a pain to pit the cherries, so do yourself a favor and buy a cherry/olive pitter. I bought one made by Oxo for around $12.00 and it was worth every penny. I used my food processor to chop the cherries but be sure not to liquify the cherries - just divide them into batches of three and pulse a few times to coarsely chop. You can use any type of sweet cherry such as Bing or Rainier. **I did make a batch using the Kirsch, however, I don't care for it all. It completely overpowers the flavors so, personally, I don't recommend using the Kirsch.

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READY IN: 1hr 25mins

YIELD: 7 half-pint jars

UNITS: US

INGREDIENTS

Nutrition

3

lbs bing cherries, pitted (about 4 cups chopped)
¹⁄₄

cup lemon juice
¹⁄₄

cup kirsch liqueur (optional)
1

(1 3/4 ounce) package powdered fruit pectin
5

cups granulated sugar
1

teaspoon butter
1

teaspoon almond extract

DIRECTIONS

Prepare jars and lids according to the USDA guidelines for preserving foods.
In a large stainless steel or enameled pot combine the chopped cherries, lemon juice, butter and liqueur if using.
Heat over high heat and add powdered pectin and stir until blended.
Bring to a full boil, stirring constantly.
Add sugar all at once and return to a rolling boil, stirring constantly.
Boil for 1 minute and remove from heat.
Add the almond extract mixing well.
Skim off any foam and let sit for 5 minutes, stirring every minute.
Ladle into hot jars, leaving about 1/4" headspace.
Wipe rims with a damp cloth.
Fit lids on jars and screw the bands on to finger tight being careful not to over-tighten.
Place jars on rack in water bath canner making sure there is 1-2 inches of water over the tops of the jars.
Cover and bring to a boil.
Boil for 10 minutes then turn off fire and remove lid.
Let sit for 5 minutes in water then remove and place upright on a thick kitchen towel to cool.
Check to make sure lids have sealed and store in cool dry area for up to one year.