Spiced Bing Cherry Jam

 This was my most requested jelly or jam recipe I made last year. I had to make 3 batches to keep up with all the requests. I can't wait for the cherry season so I can make it again. My best piece of advice -- invest in a cherry pitter!

Spiced Bing Cherry Jam

4 c pitted Bing cherries
1 (2 oz.) pkg. powdered pectin
1/4 c lemon juice
1/4 c almond liquer (amaretto)
1/4 t salt
1/2 t ground cinnamon
1/2 t ground cloves
1/8 t nutmet
4 1/2 c sugar (this seemed like a lot. I used slightly less than 4 cups)


Place pitted cherries into a food processor and pulse until coarsely chopped.


Pour chopped cherries into a heavy 8 quart saucepan along with pectin, lemon juice, almond liqueur, salt, cinnamon, cloves and nutmeg. Bring to a rolling boil. Stir in sugar and return to a full boil. Reduce heat to a slow boil and cook for 3 minutes.


Pour into hot sterilized jars, leaving 1/2 inch headspace and seal with canning lids. Process in boiling water bath for 10 minutes or according to your canner manufacturer's instructions.


Makes 5-6 half-pints.

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