CHERRY ALMOND JAM
- 3 (12 ounce) bags frozen sweet cherries, thawed and drained
- 3/4 cup almond liqueur
- 3 teaspoons lemon juice
- 1 package fruit pectin
- 4 1/2 cups sugar
Finely chop cherries.
In a large stainless or enamel pot add cherries, liqueur and lemon juice.
Bring to a boil stirring frequently.
Add sugar stirring until dissolved.
Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly.
Remove from heat and skim.
Ladle into clean hot jars leaving 1/4 inch head space.
Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.