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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Servings: 3 jars
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
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
91
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Sodium
0
mg
0
%
Potassium
21
mg
1
%
Carbohydrates
23
g
8
%
Fiber
0
g
0
%
Sugar
23
g
26
%
Protein
0
g
0
%
* Percent Daily Values are based on a 2000 calorie diet.