Name: Brandied Cherry Jam
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 cups cherries ((about 2 lb fresh cherries), carefully pitted); 5 cups granulated sugar; 2 Tbsp lemon juice; 2 tsp brandy ((optional)); 1 box dry pectin (57 g); 3/4 cup water

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Recipe and image courtesy of BC Cherry Association

I developed this Brandied Cherry Jam recipe in memory of the brandied cherries my Mom used to make to serve over ice cream. You can leave out the brandy or substitute it with another liqueur if you like. It’s a wonderful winter treat that warms the soul and tastes great on a slice of hearty bread, toasted and spread with melting butter or cream cheese. Or serve it over ice cream, on its own, or as a topping for a banana split.

Brandied Cherry Jam

Perfect on a slice of hearty, toasted bread with a smear of butter or cream cheese. Try it over ice cream, enjoy it solo, or add it as a delicious topping to your banana split.

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Course: Breakfast

Preparation: Boiling

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: jars

Author: BC Cherry Association

Ingredients

3 cups cherries (about 2 lb fresh cherries), carefully pitted
5 cups granulated sugar
2 Tbsp lemon juice
2 tsp brandy (optional)
1 box dry pectin (57 g)
3/4 cup water

Imperial – Metric

Instructions

Cut up cherries as finely as possible with a sharp knife, preferably a chef’s or french knife with space below the handle so you don’t mash your fingers when chopping. (Crushing doesn’t work well.) Physically cutting them up has the added benefit of helping you ensure you’ve removed all the pits. Wear an apron or old clothes for this part.
Add sugar, lemon juice, and brandy (if using) and stir well for 3 minutes to combine and sugar starts to dissolve.
Combine pectin and 3/4 cup (175 mL) water in a small pot with a whisk, and bring to a boil over medium-high heat, stirring constantly. Once pectin reaches a full boil, boil for one minute.
Add hot pectin mixture to cherries and stir for 10 minutes to fully dissolve sugar.
Place in plastic containers or jars leaving 1/2 inch of space below rim. Let set overnight in refrigerator. Use within 3 weeks, or freeze and use within 2 years.

Notes

Don’t reduce the amount of sugar or omit the lemon juice, or the jam will not set.
You can substitute amaretto or kirsch for the brandy.

Nutrition Facts

Brandied Cherry Jam

Serving Size

15 mL

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

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