Our freezer tends to be home to some forgotten treasurers. Ever had that happen? We had two bags of cherries in the freezer from a trip to Door County, so I decided to convert them into ready-to-eat deliciousness. One bag became a cherry cobbler of sorts. The other became jam.
Sour Cherry Jam
2 cups sour cherries, pitted
1 cup sugar
2 Tbsp. amaretto
1 tsp. lemon juice
1/2 tsp. lemon zest
Puree cherries until they are coarsely liquefied. Combine cherries and remaining ingredients in a large saucepan over medium-high heat. Cook, stirring often, until mixture thickens to jam consistency. (You can tell because you can draw a line through the mixture with your spatula, and the line holds a few moments.)
Ladle into prepared jars, and process 10 minutes in a hot water bath. Makes 1 pint of jam.