Cherry Almond Jam
Capture the taste of summer with this luscious Cherry Almond Jam, a delightful spread bursting with sweet, juicy cherries and a hint of fragrant almond. This homemade jam recipe is simple yet impressive, combining fresh pitted cherries, a touch of lemon juice for brightness, and a dash of almond extract to elevate its flavor profile. In just under an hour, you'll create a silky, jewel-toned preserve perfect for spreading on toast, swirling into yogurt, or even gifting to loved ones. The recipe includes easy step-by-step instructions for crafting a perfectly thickened jam, with tips for canning to ensure long-lasting enjoyment. Whether you're a seasoned canner or a first-time jam maker, this Cherry Almond Jam is a foolproof way to enjoy the taste of cherries year-round.
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Ingredients
- 4 cups Fresh sweet cherries, pitted
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Almond extract
- 1 cup Water
Directions
Step 1
Wash and pit the cherries. Measure 4 cups of pitted cherries and set aside.
Step 2
In a large pot, combine the cherries, water, and lemon juice. Bring the mixture to a boil over medium-high heat.
Step 3
Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the cherries have softened and released their juices.
Step 4
Use a potato masher or the back of a wooden spoon to smash the cherries to your desired consistency. For a smoother jam, use an immersion blender to process the mixture slightly.
Step 5
Stir in the sugar and continue simmering over medium heat for another 20–25 minutes, stirring frequently to prevent sticking. The mixture should thicken and reach a jam-like consistency.
Step 6
To test if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles slightly when you push it with your finger, it is done. If not, continue simmering and test again after a few minutes.
Step 7
Once the jam is ready, remove it from heat and stir in the almond extract.
Step 8
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars with lids and process them in a boiling water bath for 10 minutes, if desired, for longer storage.
Step 9
Allow the jam to cool completely, then store it in the refrigerator for up to 3 weeks or in a cool, dark place for up to 1 year if properly canned.
Nutrition Facts
| Serving size | (1314.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1945.6 |
| Total Fat 1.4g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 8.0mg | 0% |
| Total Carbohydrate 504.8g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 484.1g | |
| Protein 6.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 99.4mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1451.7mg | 0% |
Source of Calories