How to Make Sour Cherry Amaretto Jam - A Step-by-Step Guide

There's something truly special about homemade jam, especially when it's made with the ripest, juiciest sour cherries and a hint of almond-scented amaretto. This Sour Cherry Amaretto Jam recipe is a delightful way to preserve the flavors of summer and enjoy them all year round. The combination of tart cherries and sweet amaretto creates a complex and irresistible flavor that is perfect for spreading on toast, dolloping on yogurt, or even using as a filling for pastries.

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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
  • ⅓ cup amaretto liqueur

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 1 day
  • Total Time: 1 day 25 mins
  • Servings: 40
  • Yield: 5 cups

  • Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and stir in amaretto liqueur.
  • Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    83 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 0g
    • Vitamin C: 3mg
    • Calcium: 6mg
    • Iron: 0mg
    • Potassium: 60mg