This Spiced Cherry Jam transforms tart sour cherries into a glossy, jewel-toned preserve bursting with flavor. Infused with warm notes of cinnamon, allspice, and cloves, plus a subtle hint of almond extract, this jam offers a sophisticated twist on traditional fruit preserves. The texture is smooth yet substantial, perfect for spreading on warm toast, dolloping onto yogurt, or pairing with sharp cheeses and charcuterie. It&# 226;ÂÂs an ideal project for late summer when cherries are abundant and sweet-tart. While it requires a bit of attention during the boiling process to achieve the perfect set, the result is a pantry staple that brings homemade charm to breakfasts and desserts alike. Store in a cool, dark place once opened for best flavor.
Spiced Cherry Jam
Description
This Spiced Cherry Jam transforms tart sour cherries into a glossy, jewel-toned preserve bursting with flavor. Infused with warm notes of cinnamon, allspice, and cloves, plus a subtle hint of almond extract, this jam offers a sophisticated twist on traditional fruit preserves. The texture is smooth yet substantial, perfect for spreading on warm toast, dolloping onto yogurt, or pairing with sharp cheeses and charcuterie. It&# 226;ÂÂs an ideal project for late summer when cherries are abundant and sweet-tart. While it requires a bit of attention during the boiling process to achieve the perfect set, the result is a pantry staple that brings homemade charm to breakfasts and desserts alike. Store in a cool, dark place once opened for best flavor.Ingredients
Directions
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Prepare 8 half-pint jars and lids by washing them in hot, soapy water and keeping them hot until ready to fill.
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Measure the chopped sour cherries into a large, heavy-bottomed kettle or pot.
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Add the sugar to the cherries and stir well to combine.
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Place the pot over high heat and bring the mixture to a full rolling boil, stirring constantly to prevent scorching.
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Once boiling, add the almond extract, cinnamon, allspice, cloves, and red food coloring (if using).
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Boil hard for exactly 1 minute, stirring constantly.
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Remove the pot from the heat.
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Immediately add the liquid pectin and stir vigorously for 3 minutes to dissolve the pectin and prevent excessive foaming.
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Skim off any foam from the surface using a metal spoon.
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Ladle the hot jam immediately into the prepared hot jars, leaving 1/4 inch headspace.
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Wipe the rims of the jars and adjust lids and bands.
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Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
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Remove jars and let cool undisturbed for 12 to 24 hours before checking seals.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 661.5kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 1533.6mg64%
- Total Carbohydrate 124.2g42%
- Dietary Fiber 5.4g22%
- Sugars 5.4g
- Protein 24.3g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Ingredient Note: Sour cherries (like Montmorency) are preferred for their tartness and firm texture. If using sweet cherries, you may need to adjust the amount of pectin or add lemon juice to ensure proper setting.
Substitution: Red food coloring is optional and used primarily for visual appeal. Natural color will be a deep ruby red.
Safety: Always follow safe canning practices. Ensure your water bath is deep enough to cover jars by at least 1 inch. Adjust processing time based on your altitude.
Variation: Try adding a strip of orange peel during cooking for a citrusy twist.
