I love the crisp crunch of a fresh cherry. Sometimes, that bag of fresh cherries are a bit soft and ripe. That’s the perfect time to make a batch of jam.
Cherry Amaretto Jam
2 lbs cherries, well-washed and pitted
1 cup dried sour cherries
3 cups sugar
juice of two lemon
1 teaspoon lemon zest
1 cup Amaretto
In a large stock pot, bring all to a boil. Reduce heat and simmer for 20-30 minutes or until the jam reaches the proper thickness that you enjoy. Let cool. Use immediately and store the leftovers in large glass bowl in the fridge. It shouldn’t last long enough to spoil.
(If you want to can your jam. Use a proper canning recipe.)
Serve over toast, pound cake, yogurt, cottage cheese, or ice cream.
Or…
You could gently stir chilled spoonfuls of the jam into soft vanilla ice cream. Leave big streaks of jam and plenty of cherry chunks for texture. Let the mixture firm up for at least an hour or two in the freezer before serving.
I pit mine by cutting them in half. It’s easy to do and you have pretty pieces for your jam.
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