Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Blue Ribbon Spiced Cherry Amaretto Jam Recipe — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Blue Ribbon Spiced Cherry Amaretto Jam Recipe — Mrs. Wages
Ingredients
- 4 cups pitted, chopped cherries, sweet or tart, or a combination (about 2 lbs)
- 1 package Mrs. Wages® Fruit Pectin Home Jell®
- 1/4 cup lemon juice
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 1/2 cups granulated sugar
- 1/4 cup almond liqueur (I used Amaretto di Saronno)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Prepare six half-pint jars according to manufacturer's instructions. Keep hot until filled. Measure sugar into dry container and set aside. Measure 4 cups chopped cherries into 6-quart or 8-quart saucepan; stir in 1 package Mrs. Wages® Fruit Pectin Home Jell®.
- Add lemon juice, salt, and spices, stirring constantly and bring to a boil. When mixture comes to a full boil (a boil that cannot be stirred down), quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil over high heat.
- Boil for 1 minute, add 1/4 cup Amaretto di Saronno liqueur after 30 seconds. Do not overcook pectin as it may break down and prevent gelling. Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1⁄4-inch headspace at the top.
- Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly. Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling.
- Process for 5 minutes, (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. Remove canner from heat, remove lid and let jars sit 5 minutes in canner.
- Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "Process for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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