Cherry Almond Jam Recipe

Cherry Almond Jam Recipe

Cherry Almond Jam Recipe

36 ounces pitted sweet cherries, chopped {weight is AFTER pits are removed}
3/4 cup almond liqueur {I used Jenkins Amaretto Liqueur, it was $4.99 for a 750 ml bottle}
3 tablespoons lemon juice
1 package {1-3/4 ounces} powdered fruit pectin
4 1/2 cups sugar
And so on.

  • Step 1. Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • After that, In a 6 – 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
  • After it, Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
  • Complete Instructions:

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