Blue Ribbon Spiced Cherry Amaretto Jam Recipe

Prepare six half-pint jars according to manufacturer’s instructions. Keep hot until filled.

Measure sugar into dry container and set aside.

Measure 4 cups chopped cherries into 6-quart or 8-quart saucepan; stir in 1 package Mrs. Wages® Fruit Pectin Home Jell®.

Add lemon juice, salt, and spices, stirring constantly and bring to a boil. When mixture comes to a full boil (a boil that cannot be stirred down), quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil over high heat. Boil for 1 minute, add 1/4 cup Amaretto di Saronno liqueur after 30 seconds. Do not overcook pectin as it may break down and prevent gelling.

Remove from heat and skim off foam.

Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top. Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly.

Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Process for 5 minutes, (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.