Homemade Cherry Amaretto Jam Recipe
Introduction
There’s nothing quite like opening a jar of homemade cherry amaretto jam – the sweet aroma of ripe cherries mingling with the warm, nutty fragrance of amaretto liqueur is simply intoxicating. This gourmet creation transforms simple breakfasts and desserts into special occasions. Whether for gifting or treating yourself, this easy recipe delivers impressive results right in your kitchen.
Ingredients
- 4 cups fresh cherries – pitted and halved (about 2 pounds whole cherries)
- 1 ½ cups granulated sugar (adjust to sweetness of cherries)
- 2 tablespoons lemon juice – fresh squeezed
- ¼ cup amaretto liqueur (quality brand like Disaronno recommended)
- 1 teaspoon vanilla extract (optional)
- 1 pouch (3 oz) liquid pectin (optional, for thicker jam)
Instructions
- Step 1: Wash and pit the cherries, then halve them. Pat dry. If you prefer smoother jam, chop finely or pulse briefly in a food processor.
- Step 2: In a large heavy-bottomed pot, combine cherries, sugar, and lemon juice. Stir well and let sit for 15 minutes to macerate and release juices.
- Step 3: Place the pot over medium heat and stir frequently while the sugar dissolves. Bring mixture to a boil, then reduce heat to simmer. Cook 15-20 minutes until cherries soften and mixture thickens, skimming foam if needed.
- Step 4: Remove pot from heat. Stir in amaretto and vanilla extract if using. For thicker jam, add liquid pectin and return to a boil for 1-2 minutes, then remove from heat.
- Step 5: Sterilize canning jars and lids. Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rims clean, apply lids and bands fingertip-tight.
- Step 6: Process jars in a boiling water bath for 10 minutes. Remove and cool undisturbed 12-24 hours. Check seals before storing.
Tips & Variations
- Substitute amaretto with almond extract and cherry juice for a no-alcohol version.
- Reserve some chopped cherries to stir in after cooking for chunkier texture.
- Add spices like cinnamon or cardamom during cooking for warmth.
- Use honey or stevia to reduce sugar, adjusting liquid accordingly.
- Stir in cocoa powder with sugar for a black forest twist.
- Add orange zest with lemon juice for a citrus boost.
Storage
Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3-4 weeks. You can also freeze jam in airtight containers for up to 6 months, leaving ½ inch headspace for expansion. Discard if you notice mold, off odors, or broken seals.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries?
Absolutely! Thaw completely and drain any excess liquid before using. Frozen cherries work well when fresh aren’t in season.
Why is my jam too runny?
Jam thickness depends on pectin content, cooking time, and sugar ratio. If too thin, re-cook with added pectin or enjoy it as a syrup alternative.
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Homemade Cherry Amaretto Jam Recipe
- Total Time: 45 minutes
- Yield: About 4 half-pint jars 1x
- Diet: Vegetarian
Description
This Homemade Cherry Amaretto Jam is a luxurious spread combining the tartness of ripe cherries with the warm almond notes of amaretto liqueur. Perfect for elevating breakfasts, enhancing desserts, or gifting, this jam offers a gourmet flavor with a rustic texture. The easy-to-follow recipe uses simple, quality ingredients to create a complex flavor profile that’s both familiar and exciting.
Ingredients
Jam Ingredients
- 4 cups fresh cherries, pitted and halved (about 2 pounds whole cherries)
- 1 ½ cups granulated sugar (adjust based on sweetness of cherries)
- 2 tablespoons fresh lemon juice
- ¼ cup amaretto liqueur (e.g., Disaronno)
- 1 teaspoon vanilla extract (optional)
- 1 pouch (3 oz) liquid pectin (optional, for thicker jam)
Instructions
- Prepare the Cherries: Wash cherries thoroughly, remove stems, pit, and halve them. You can chop more finely or pulse in a food processor for smoother texture, but halving maintains a rustic consistency.
- Cook the Cherry Mixture: In a large heavy-bottomed pot, combine cherries, sugar, and lemon juice. Stir well to coat cherries with sugar. Let sit for 15 minutes to macerate and release juices. Place over medium heat, stir frequently until sugar dissolves and mixture boils. Reduce heat to simmer and cook for 15-20 minutes until cherries soften and liquid thickens, skimming foam if desired.
- Add the Amaretto and Vanilla: Remove pot from heat and stir in amaretto liqueur and optional vanilla extract. If using pectin, add it now and return mixture to a boil for 1-2 minutes to activate the pectin without overcooking.
- Jar and Seal the Jam: Sterilize canning jars and keep warm. Using a ladle and funnel, fill jars leaving ¼ inch headspace. Wipe rims clean, place lids and screw bands fingertip-tight. Process jars in a boiling water bath for 10 minutes (adjusting for altitude). Let jars cool undisturbed 12-24 hours and check seals.
- Serving and Storage: Store unopened jars in a cool dark place for up to 1 year. Refrigerate opened jars and use within 3-4 weeks. Jam can also be frozen for up to 6 months in airtight containers.
Notes
- Use ripe, juicy cherries for best flavor and natural pectin content.
- Foam during cooking is harmless; skim for clearer jam.
- Adjust sugar depending on cherry sweetness or use substitutes like honey with caution.
- For seedless jam, strain through cheesecloth after cooking.
- For a no-alcohol version, replace amaretto with almond extract and cherry juice.
- Variations: add spices (cinnamon, cardamom), citrus zest, or cocoa powder for different flavor profiles.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- If jam is too runny, re-cook with added pectin or enjoy as a syrup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Jam/Preserves
- Method: Stovetop
- Cuisine: American
Keywords: Cherry jam, Amaretto jam, Homemade jam, Cherry preserves, Fruit spread, Gourmet jam
