Cherry-Almond Jam
Cherry-Almond Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin using the juice and the pulp of cherries, with a touch of almond extract. Delicious! Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
Pulpy Cherry Juice:
3 pounds cherries (to make 4 cups pulpy juice)
½ cup water Wash, remove stems, and mash cherries. Bring cherries and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain out seeds and skins with a Foley mill.
3 pounds cherries (to make 4 cups pulpy juice)
½ cup water Wash, remove stems, and mash cherries. Bring cherries and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain out seeds and skins with a Foley mill.
Servings 5 cups
Ingredients
- 4 cups pulpy cherry juice see note BEFORE beginning
- ¼ teaspoon cinnamon
- ¾ teaspoon almond extract
- 2 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- 1 cup sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Measure fruit and spices into saucepan.
- Add calcium water and lemon juice and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can I safely skip the food mill part and just leave the cherry skins on?
Yes, that should be just fine. You may need to decrease the pectin by 1/2-1 teaspoon.
Can I used tart cherries for this recipe?
You sure can!
I’m looking for a recipe to use with tart cherries. My grandchildren are in love with a cherry fruit spread that I found. Its not really sweet. We regularly make blueberry jam together and they want to try cherry. Will this one work? I’ve just ordered my pectin and am heading out to pick cherries tomorrow.
Yes, this should work just fine!
Would substitution of raw stevia for sugar be same or less?
You will want to check on the conversion for that product specifically.
I just got 2.28lbs of sweet cherries with intent to make jam. It’s gonna be a bit of a stretch, but if I used honey instead of sugar, how much would I use? Start with a cup??
You will want to use half of the called for amount of sugar…so if the recipe calls for 1 cup of sugar, you will use 1/2 cup of honey (or maple syrup).
Can frozennsweet cherries be used in this recipe?
Yes, they sure can! They will just need to be thawed before you mash and measure them.
My jam is not setting up. I followed the recipe step by step. Any suggestions?
Have you looked over our troubleshooting page? https://pomonapectin.com/jell/
Can I skip the cinnamon and the almond extract and just add Amaretto liqueur?
You sure can! You may add up to 1/4 cup of amaretto liqueur to every 4 cups recipe.
Happy jamming!
I’d like to make a pure cherry jam. If I leave out the almond extract and cinnamon, will this still work?
It sure will!
Can you use vanilla extract instead of almond?
You sure can!
If I wanted to add cocoa powder to this recipe to make a chocolate-almond-cherry jam… what quantity would you recommend?
Yum! We would actually suggest using our Cherry Chocolate Preserve recipe, HERE, and omit the cinnamon and cayenne. Then you can add the 3/4 teaspoon almond extract
I’d prefer a coarser texture. Can I just use chopped or smashed cherries as in the Cherry Habanero Jam?
You sure can!
Not sure which “note” you are referencing with the pulpy cherry juice ingredient. Can it not be non-pulpy juice?
Hello David,
If you choose to use non-pulpy juice, you will need to increase the pectin and calcium water.
The “note” is at the top of the recipe, just below the printer button.
Happy jamming!