Earlier this week, I posted about homemade Seeded Peasant Bread. Well, what goes better with homemade bread than homemade jam? This jam, made with Rainier cherries and Amaretto, is the perfect compliment.
Rainier cherries are so beautifully colored, I just love them. Start by pitting and chopping (I was lazy and just quartered mine, and the chunks were a bit too large).
Combine with sugar, bring to a boil, and cook down for a bit.
Then add more sugar and pectin and return to a boil. Once it has reached a second boil, add in lemon juice and amaretto and cool.
Once it is cool enough, transfer it to airtight containers (or you can process it in jars if that's your thing).
I send one container straight to the fridge, and the others to the freezer. If your jam ends up a little loose (it happens), it makes a really delicious sauce for ice cream or yogurt.
Cherry Amaretto Jam
adapted from Fox News
2 cup Rainier cherries
1/3 cup sugar for first cooking
1/3 cup sugar for second cooking
1 1/2 tsp pectin
1 tbsp amaretto
3 tbsp lemon juice
Pit cherries; slice in half to make sure no pits are left behind, then roughly chop.
Put cherries and first batch of sugar into a wide sauce pan and bring to a boil. Reduce heat and cook until 1/3 of the liquid has cooked out.
Whisk together second batch of sugar and pectin, stir into cherries. Return to a boil, then add lemon juice and liquor. Remove from heat and cool, then chill.