Ingredients
4 c. cherries, pitted and roughly chopped
1 1/2 c. granulated sugar
Pinch of kosher salt
2 tbsp. amaretto liqueur (optional)
Preparation
Step 1 In a medium saucepan over medium heat, combine cherries, sugar, salt, and 1 tablespoon cold water.Step 2Bring mixture up to a simmer and cook, stirring occasionally, until cherries begin to break down, 12 to 15 minutes. Step 3 If using, add amaretto and continue to cook until mixture has thickened and leaves a trail behind your spoon when you stir, 2 to 5 minutes more. Step 4When jam has thickened and reached between 215° and 220°, remove from heat and transfer to a clean glass jar. Let cool completely before covering and refrigerating.
The most important thing to note when making jam is how to avoid overcooking it: while it may look too juicy in the pot, once your jam hits between 210°F and 220°F, it is done. Once cooled to room temperature and fridge until it’s chilled completely, it will set to that trademark jam consistency. Keep your heat low and observe the movement of the jam as it thickens—because of the higher sugar content in this recipe, cooking your mixture too hard, too fast will result in taffy candy, not jam! If you don’t have an instant-read thermometer, you can use the frozen plate test. Before you begin cooking your jam, place 2 or 3 small plates into your freezer. As soon as your jam looks reduced, about 13 to 15 minutes into the simmer, place a dollop onto a frozen plate and observe how it sets. If it’s still too loose after chilling on the plate for 10 seconds, continue cooking. If the jam stops moving when you tilt the plate, and you can draw a clean line through it with your finger, it’s ready to be jarred! As always, remember to use a clean jar when storing your jam. Keep it clean and well-preserved by avoiding double-dipping at all times and keeping it fridge to help it last longer—up to 4 weeks if you’re good about it! Looking for more cherry recipes? Try these cherry puff pastry pies! They’re like fancy Pop-Tarts and cherry pie all in one. 😍
