Amaretto Cherry Jam

5 from 12 votes

Liven up your stash of homemade jams by including a few jars of Amaretto Cherry Jam. It has all the juicy, dark and sweet flavours of cherry jam along with a lively buzz of almond flavour from the Amaretto. This jam is great on toast for a breakfast treat but it also makes a wonderful & luxurious filling for sponge cakes too.

This recipe makes 2 x 340g jars (equivalent to 45 servings of 15g)

Prep Time10

Cook Time25

Cooling time10

Total Time45

Course: Condiment

Cuisine: Worldwide

Servings:

Calories: 47kcal

Author: Jane Coupland

Ingredients

700 g/ 1 lb and 8.5 oz (or 25 oz) Stoned black cherries
400 g/ 2 cups White sugar (granulated or caster)
8 teaspoon Lemon juice
1 teaspoon Vanilla extract or paste
4 teaspoon Amaretto almond liqueur
1 teaspoon Butter (optional)

Instructions

Prepare enough sterilised jars to hold 680g jam
Roughly cut the cherries and put into a medium-sized heavy-based pan with the sugar and lemon juice
Cook over a moderate heat, stirring frequently with a wooden spoon until the sugar has dissolved and the fruit has softened (10-15 minutes)
Optional step: briefly pulse the fruit with a stick blender a couple of times to break the fruit up slightly. Take care not to over process the fruit - the aim is to leave texture and lumps of fruit in the jam rather than reducing it to a puree
Add the Amaretto and the vanilla. Stir to combine
Return the pan to the hob and turn the heat up to medium-high. Allow the jam to bubble and boil, testing the temperature every few minutes with a food thermometer (I used my Thermapen) until the setting point of 105C/ 221F is reached. This will take around 10 minutes
Take the pan off the heat, stir in the butter (if using) and allow to cool for 10 minutes before decanting into sterilised jars. Top with a disc of wax paper (optional)
Seal the jars immediately, turn them upside down and let cool completely before labelling
Store in a cool place for up to 12 months. Once opened, refrigerate and use within 3 weeks

Nutrition