John Myers
Ingredients for 1 servings:
- 2,000 g sweet cherries or sour cherries
- 1,000 g gelling sugar 2:1
- 80 ml Amaretto
- 80 ml lemon juice
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes
Pour water into a large pot and bring to a boil, then boil the jars for about 10 minutes. Meanwhile, wash, pit, and halve the cherries, weighing 2000g, and place them in a pot along with the lemon juice and Amaretto. First, mash the fruit with the liquid (using a potato masher) and then puree (this prevents excessive splashing with a hand blender). Puree until the cherries are completely crushed. Add the gelling sugar, mix well, and let the mixture boil for about 4 minutes, stirring constantly. Skim off any foam (delicious cold on bread rolls). Season the jam to taste and pour into boiled jars. Immediately seal them with twist-off lids. Then let the jars cool at room temperature. The quantity can be increased or reduced accordingly. If you like fruit in your jam, you can of course puree less. If stored in a cool, dark place, the jam will keep for several years if unopened.
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