Brandied Cherry Jam

I developed this recipe in memory of the brandied cherries my Mom used to make to serve over ice cream. You can leave out the brandy or substitute it with another liqueur if you like. It’s a wonderful winter treat that warms the soul and tastes great on a slice of good hearty bread, toasted and spread with melting butter or cream cheese. Or serve it over ice cream, on its own, or as one topping for a banana split.

3 cups cherries (about 2 lb fresh cherries), carefully pitted

5 cups sugar

2 Tbsp lemon juice

2 tsp brandy (optional)

1 box dry pectin (57 g)

3/4 cup water

1. Cut up cherries as finely as possible with a sharp knife, preferably a chef’s or french knife with space below the handle so you don’t mash your fingers when chopping. (Crushing doesn’t work well.) Physically cutting them up has the added benefit of helping you ensure you’ve removed all the pits. Wear an apron or old clothes for this part.
2. Add sugar, lemon juice, and brandy (if using) and stir well for 3 minutes to combine and start dissolving sugar.
3. Combine pectin and 3/4 cup water in a small pot with a whisk, and bring to a boil over medium-high heat, stirring constantly.
4. Once pectin reaches a full boil, boil for one minute.
5. Add hot pectin mixture to cherries and stir for 10 minutes to fully dissolve sugar.
6. Place in plastic containers or jars leaving 1/2 inch of space below rim. Let set overnight in refrigerator.
7. Use within 3 weeks, or freeze and use within 2 years.

Notes: Don’t reduce the amount of sugar or omit the lemon juice, or the jam will not set. You can substitute amaretto or kirsch for the brandy.