Boozy Cherry Jam

What? You don't toss alcohol into your jam at the end? Why not? It's tasty... and it's not like I'm giving it to minors, so all is well. :)

The booze of choice you might ask? Amaretto. Pairs perfectly with freshly picked sweet cherries if I do say so myself. In case you were wondering how many cherries I picked. 8lbs to be exact, and they were picked with love in the rain. Gotta love gortex. And a bonus is they were pre-washed at no extra charge ;)

I'm kinda excited by the color of this jam, it's just so vibrant and pretty! It did have a little separation issue though, all the cherries floated to the top when I processed the cans. So really it's a 2 for 1 deal. Jam at the top, jelly at the bottom. Best of both worlds if you ask me :)

Boozy Amaretto Cherry Jam
recipe by steph chows
Makes 8, 1/2 pint jars

5 1/3 cups pitted and halved cherries (chop more if you want a less chunky jam)
1 1/3 cup water
1/4 cup lemon juice
6 Tbs Ball RealFruit Low or No Sugar Pectin (I bought the flex batch jug)
1 1/2 cups white sugar
3 oz amaretto

1. PREPARE waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe.
2. COMBINE prepared fruit with water and lemon juice in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in amaretto. Skim foam if necessary. 
4. Process jars for 10 minutes. To learn more on how to do this head here.

 
Depending on the amount of fruit you pick and type you can always use this handy dandy calculator over at Ball. It's super easy to use!



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