Make batches of this cherry jam and you can a taste of summer through all four seasons. It's also makes a great gift. This recipe was developed by Executive Pastry Chef Stacy Marie Fortner from Serious Pie in Seattle, Wash.
- 2 Cup Rainier cherries, pitted
- 1/3 Cup sugar for first cooking
- 1/3 Cup sugar for secon cooking
- 1 1/2 Teaspoon pectin
- 1 Tablespoon amaretto or pernod
- 1 1/2 Oz. lemon juice
Steam and pit cherries. Slice in half to make sure no cherries are left behind. Rough cup them until they are large 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. Whisk into cherries and sugar. Return to a boil, then add lemon juice and liquor. Chill and cover.