Bing Cherry Jam

Bing Cherry Jam


4 cups pitted, chopped bing cherries
1 package powdered fruit pectin
1/4 cup lemon juice
1/4 cup almond liqueur
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
5-6 (8 ounce) half pint glass preserving jars with lids and bands


Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Place all ingredients except sugar into 4 to 6-quart saucepan; bring mixture to a boil that cannot be stirred down. Immediately add sugar. Bring mixture to a second boil and continue boiling for 2 minutes. Skim foam off top of mixture. Ladle hot jam immediately into hot jars, leaving 1/4-inch head space. Wipe rim; center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Makes 5-6 half-pint (8 oz.) jars


To pit cherries, use a clean paper clip that has been unbent to form an "S" shape. Insert the paper clip into the end of the cherry and pull it out as it removes the pit.

Servings: 80-96/16 per jar (1 tablespoon each)
Serving Size: Per Serving

Per Serving
Calories: 41
Cholesterol: 0 mg
Fat: 0 g
Sodium: 6 mg
Carbohydrates: 10 g