Cherry Almond Jam: Date Added: 13 Nov 2009
Listed in: Jam

3 bags frozen sweet cherries - (12 oz ea) -- thawed, drained
3/4 cup almond liqueur
3 tablespoons lemon juice
1 package Ball 100% Natural Fruit Jell Pectin
4 1/2 cups sugar

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Finely chop cherries. Combine cherries, almond liqueur and lemon juice in a large saucepot. Stir in pectin. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 6 half-pints.

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