♥ Recipes from Last Night

Cherry Amaretto Jam


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Cherry Almond Jam Recipe

Ingredients
36 ounces (2.25 lbs) pitted chopped cherries {weight is AFTER pits are removed}
3/4 cup almond liqueur {Diserano Amaretto}
3 tablespoons lemon juice
1 package {1-3/4 ounces} powdered fruit pectin
4 – 1/2 cups sugar

Canning Supplies
4-oz jelly jars or larger depending on desired amount
O-rings {make sure there is no rust or wear on inner}
New pop lids {these can’t be reused although I am looking at a new product}
Jar grabber
Magnetic lid grabber
wide mouth funnel (canning funnel)
Water bath pot
Terry towel

Wash Jars, lids, and Orings in hot soapy water. Rinse well, make sure there are no cracks or chips inside or on rim of jar. This could allow for bacteria to get in or prevent a seal. Bring a small pan of water up to boil, turn off heat and let set a few minutes. Place rings and lids in and leave until ready.
Fill our water bath up to two inches above jars. I stick a clean empty one in there no lid to gauge.
Cheat: Bring the water up to boil while your making your jam. Modern electric stoves can have a hard time getting that much water volume hot. Preheating the water will allow you to process more effectively.

Place cherries, almond liqueur, lemon juice, and pectin powder in large pot, 6-8 quarts at least. Bring to a boil, stirring constantly. Add sugar a cup at a time, stirring to reduce risk of foamy boil over. {Trust me}. Let boil roll for 1 minute. Take off heat, scrap foam with metal slatted spoon.

Jars should be upright on towel next to your sauce. You should also be able to turn that water bath down now and let the water sit while you get your jam ready.

Place wide mouth funnel in jars and ladle jame 1/4 of inch to top. Remove and take clean damp towel around rim to remove any excess. Place pop top, turn Oring down to almost last turn. You essentially want the ring on but not tight if that makes sense. Turning it to the almost last point where you need to tighten is the ideal placement.

When all jars are full, use grabbers to lift and place in water bath. You want to move in a crane like motion. Lifting straight up over and lowering. This prevents your sauce from tilting and potentially leaking or preventing a seal. Your water bath canner should have a shelf or wrack on the bottom. Place jars on wrack a little bit apart so they don’t touch. Brings to rolling boil again and process 10 minutes.

Using same crane arm method life jars on to clean terry towel  and let stand over night (or at least 4-6 hours). Jars should be upright and as they start to cool  you will hear the tell take sound of jars popping and sealing.

Any ars that did not seal – pour immediately over ice cream French toast or something incredibly Delicious.

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