Best 9 Cherry Almond Jam Recipes

CHERRY ALMOND JAM

Steps:

• After thawing cherries, drain and set juices aside.
• Finely chop the cherries with a knife and then combine them in a saucepan with the pectin, almond liqueur, and the lemon juice.
• Bring the cherries to a boil, stirring frequently to prevent burning, then add the sugar and return the mixture to a boil. Boil the jam at a hard boil for 1 minute, stirring constantly, and then remove from the heat.
• Dip your ladle and funnel into your boiling water for approximately 1 minute to ensure they are sterile. Next, ladle the jam into warm, sterilized canning jars. Be sure not to touch the insides of the jars and resist the temptation to lick your fingers throughout the process (this part will be difficult). This will ensure that you create a sterile environment within the jars by the time you're done.
• Next, clean the rims of your jars with a paper towel that you dipped into boiling water. If there is jam on the rims of the jars when you place the lid on top, it can compromise the integrity of the seal.
• Now you'll get ready to sterilize your lids in the small saucepan of hot water. You'll want to be careful not to boil the lids, as this can damage the seals (I know, there are so many things to remember when you're canning), so bring the water to a boil first, remove from the heat, and then place the lids inside. Wait 5 minutes before using, so that the heat has time to work it's bacteria-killing magic. Next, remove the lids with the magnetic lid grabber, being sure not to touch the bottoms of the lids, and place them on the jars.
• Finally, place your rings on your jars. Now comes the tricky part - you will screw the ring on until it is just tight, and then go back the other direction about one-eighth of an inch, or a couple of millimeters, loosening the ring a bit. This is very important - don't skip this step! This will allow some air to escape the jars while you're boiling them, and then create a vacuum as they cool, sealing the jars.
• Place the jars into the boiling hot water bath (or large pot) using your jar grabber. Bring the water to a full boil, place the lid on the pot, and set your timer for 10 minutes. I used too small of a pot, because I'm too cheap to buy a larger one, so water spilled all over my stove... I don't recommend doing this.
• After the jars have boiled (or have been "processed") for ten minutes, remove them from the pot using your grabber again and place them upright on some dish towels to cool. You will need to let them rest for 24 hours, so pick a place where they won't be in the way, and won't be a temptation for little hands or curious pets. That said, I do encourage you to crack open a jar early! You will just need to store it in the refrigerator after it has been opened.
• Once 24-hours have elapsed remove all the rings from your jars. This will prevent moisture from forming around the edge of the lid and ensure the integrity of your seal. Your jars are now ready to store in a cool, dark place, such as your pantry or your basement. They will keep for 12 months. Once a jar is open, it will keep in the refrigerator for 1 month. When storing an opened jar, use one of your rings to keep the lid on tight.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

CHERRY ALMOND PRESERVES

Steps:

• In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

SURE.JELL CHERRY-ALMOND JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Finely chop or grind cherries; place in 6- or 8-qt. saucepot. Add liqueur and lemon juice; mix well.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CHERRY ALMOND BARS

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

CHERRY ALMOND JAM

Steps:

• Combine all the ingredients except sugar in a large saucepan.
• Bring to a boil, stirring constantly.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skin foam.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Seal.
• Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY ALMOND JAM

Steps:

• Finely chop cherries.
• In a large stainless or enamel pot add cherries, liqueur and lemon juice.
• Bring to a boil stirring frequently.
• Add sugar stirring until dissolved.
• Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly.
• Remove from heat and skim.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.