Amarena cherry jam

Ingredients for 1 servings:

• 1.1 liters of cherry juice, possibly homemade, from approx. 2 – 2.5 kg of sweet cherries
• 1 jar of Amarena cherries with syrup, approx. 400 g
• 1 vanilla pod(s), including the pulp
• 500 g gelling sugar 3:1
• 1 lemon(s), juice
• 3 tbsp high-proof alcohol, e.g., grain alcohol, brandy, rum, etc.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Delicious and easy version

If you juice the cherries yourself, all stems should be removed to prevent their tannins from imparting a bitter taste. Drain the amaretto cherries and collect the syrup. Chop the cherries and mix with the syrup and 1.1 liters of cherry juice. Add the vanilla bean pulp and dissolve the gelling sugar in the juice. Boil everything for 4-5 minutes according to the gelling sugar instructions. Add the lemon juice and then test for setting, possibly increasing the cooking time by another minute. Pour the jam into hot, rinsed jars. Pour the alcohol into the lids of the jars and rinse each lid thoroughly, one at a time. Seal the jars. If the lids are disinfected with the alcohol, you don’t need to turn them over. The lids won’t smear as much. I’ve been doing this for years and have never had any problems with mold in the jar. Shelf life: 8-10 months or more. They always go faster here.