700 g (25 oz) stoned black cherries

400 g (2 cups) white sugar (granulated or caster)

8 teaspoon lemon juice

1 teaspoon vanilla extract or paste

4 teaspoon Amaretto almond liqueur

1 teaspoon butter (optional)

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Begin by washing and pitting the cherries. Once the cherries are ready, roughly chop them if desired, depending on the consistency you prefer for your jam.
In a large saucepan, combine the cherries, sugar, and lemon juice. Stir everything together, and bring it to a simmer over medium heat.
Once the mixture starts to simmer, reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally, until the mixture thickens. Keep an eye on it and adjust the heat as needed to prevent burning.
When the jam reaches a thick consistency, add the vanilla extract, Amaretto, and butter (if using). Stir well to combine. The butter will help create a smooth texture.
Continue to simmer for another 5-10 minutes, and test the jam for doneness. You can check by placing a small spoonful of the jam on a cold plate and running your finger through it – if it wrinkles and holds its shape, it’s done.
Remove from heat, and let the jam cool slightly before transferring it to sterilized jars.
Seal the jars while still warm and store them in the refrigerator. For long-term storage, consider water-bath canning for shelf stability.

Different Fruits: You can substitute black cherries with raspberries, blueberries, or a mix of fruits for a unique twist.

Spiced Version: Add cinnamon or ground ginger for extra warmth.

Sugar-Free Option: Use stevia or monk fruit as a sugar substitute for a lower-sugar jam.

Butter is optional but creates a smooth texture and glossy finish.

Use sterilized jars to prevent spoilage and ensure safe storage.