Description
Out of all the jams I’ve made over the years {and I’ve made a lot!} this recipe for cherry almond jam is HANDS DOWN my favorite all time jam recipe. Who knew, that after all these years of canning, there were still undiscovered recipes that could knock my socks off! I don’t know about you, but I LOVE finding new recipes, especially ones that can make a simple hostess or last minute gift.
Ingredients
36 ounces pitted sweet cherries, chopped {weight is AFTER pits are removed}
3/4 cup almond liqueur
3 tablespoons lemon juice
1 package {1-3/4 ounces} powdered fruit pectin
4 1/2 cups sugar
Instructions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a 6 – 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
Yields {6} 1/2 pints plus a wee bit extra for snacking.