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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Recipe Information
Ingredients
- 4 cups Fresh sweet cherries, pitted
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Almond extract
- 1 cup Water
Instructions
Wash and pit the cherries. Measure 4 cups of pitted cherries and set aside.
In a large pot, combine the cherries, water, and lemon juice. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the cherries have softened and released their juices.
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.
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.
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.
Once the jam is ready, remove it from heat and stir in the almond extract.
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.
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
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 504.8 g | 184% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 484.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
