Each year I enjoy making many varieties of jam to store in our pantry, and to give away to family and friends. I’ve been canning jam for many years now. Last summer I made Bing Cherry Jam for the first time, and was surprised at how delicious and flavorful it was!
The recipe I used is from one of my Ball Blue Books (Guide To Preserving). The idea of making Bing cherry jam intrigued me, and it was fun being able to use my Homemade Amaretto in it, as one of the ingredients. The flavor of ripe cherries, paired with cinnamon, cloves, and almond liqueur make this quite a tasty jam! This recipe makes about 6 half-pint jars, which means there’s enough jam to save, and extras to bless others with!
If you enjoy making homemade jam, I heartily recommend this recipe. It truly has great flavor!
Recipe Source: “Ball Blue Book Guide To Preserving”, published 2014 by Hearthmark LLC dba Jarden Home Brands, page 49.
- 1 quart (about 2 pounds) Bing cherries, pitted and stemmed
- 6 Tablespoons Ball Classic Pectin (powder)
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ¼ cup lemon juice
- ¼ cup almond liqueur (I used Amaretto)
- 4 ½ cups granulated sugar
- While preparing the jam, also make sure you prepare water canner and hot canning jars/lids, per manufacturer instructions and USDA canning guidelines.
- Wash, drain, pit and de-stem cherries. Chop cherries into small pieces (make sure chopped cherries measure out to one quart, which is the equivalent of 4 cups).
- In a large saucepan, mix together the chopped cherries, pectin, cinnamon cloves, lemon juice and almond liqueur until well combined. Cook slowly on medium-high heat until mixture comes to a boil.
- Add the sugar all at once, stirring until all the sugar has dissolved. Bring this mixture to a FULL ROLLING BOIL (this means the boiling doesn't stop, even if you keep stirring it!). Let the jam boil fully for ONE MINUTE, continuing to stir the entire time. Remove the pan from the heat. If any foam has accumulated on top, skim it off with a spoon and discard.
- Ladle hot jam into hot jars. Leave ¼ inch headspace in each jar. Remove any air bubbles from filled jar, by inserting plastic utensil into jar between jam and jar to release air that is trapped. Wipe the jar rim very good to ensure no sticky residue is present. Place lid and screw band onto jar. Tighten to fingertip tight only. Using canning tongs, carefully place each jar onto an elevated rack in simmering water (180 degrees) in water bath canner. Repeat the process until all your jars are filled and in canner.
- Lower the filled rack into the simmering water. Make sure that the jars are completely covered with water (water must be an inch over the top of jar). Turn the heat to medium-high. Put a lid on the canner, and bring the water inside to a full, rolling boil. Once the water reaches a rolling boil, process the half-pint jars for 10 minutes. When 10 minutes is up, turn the heat off and take the lid off the pan. Let the jars sit in the hot water for 5 minutes, then carefully remove jars to a dish towel on the counter (Do not place hot jars directly on counter-they might crack, due to temperature variations). Let jars cool, upright, for 12 hours, without moving. Once cool, check to ensure a proper seal has been achieved, then label jars and store in pantry.