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


Step 1:

Steam and pit cherries. Slice in half to make sure no cherries are left behind. Rough cup them until they are large chop.

Step 2:

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.

Step 3:

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.