Boozy Cherry Jam

I've never made jam before but when I found myself with a few punnets of cherries to use up it felt like the perfect time to try my hand. As with most things in life, I thought it might be nice to spice things up a bit with some alcohol and the first thing that came to mind was almond liqueur because who doesn't love that classic combo with cherries! (Think bakewell tart on steroids!)

I'm pleased to say that the results were delicious and I didn't even need to use jam sugar. However, if you are going without, having a thermometer to hand is pretty essential to make sure the jam sets. Alternatively, put two saucers in the freezer before you start making the jam. After the jam has been cooing for 20 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it’s ready. If it slides away, continue to boil the jam for 10 more mins, then test again on the other saucer.

Boozy Cherry Jam

Makes 680g

700g stoned cherries 

400g caster or granulated sugar 

8 tsp lemon juice 

1 tsp vanilla extract 

4 tsp booze of choice (I used Amaretto)

Prepare enough sterilised jars to hold 680g jam. The best way to do this is to put them in the dishwasher.

Roughly cut the cherries and put into a medium-sized heavy-based pan with the sugar and lemon juice Cook over a moderate heat, stirring frequently with a wooden spoon until the sugar has dissolved and the fruit has softened (10-15 minutes). 

Briefly pulse the fruit with a stick blender a couple of times to break the fruit up slightly. Take care not to over process the fruit - the aim is to leave texture and lumps of fruit in the jam rather than reducing it to a puree.

Add the booze and the vanilla. Stir to combine then return the pan to the hob and turn the heat up to medium-high. Allow the jam to bubble and boil, testing the temperature every few minutes with a food thermometer until the setting point of 105C/ 221F is reached. This will take around 20 minutes.

Take the pan off the heat and allow to cool for 10 minutes before decanting into sterilised jars. Top with a disc of wax paper (optional). Seal the jars immediately, turn them upside down and let cool completely before labelling.

Store in a cool place for up to 12 months. Once opened, refrigerate and use within 3 weeks