Drunk-Cherry Jam: Cherry Bourbon Jam with a Low-Sugar Option

Drunk Cherry Jam  Cherry Bourbon Jame with a Low-Sugar Option
We lost our beloved backyard cherry tree a few years ago, and we’ve been mourning it ever since. To pay some homage to that backyard beauty, we thought we’d drown our sorrows in bourbon, family-friendly bourbon-flavoured jam, that is.

Drunk-Cherry Jam: Cherry Bourbon Jam with a Low-Sugar Option

makes 750ml + a generous cook's treat, in jars the size of your liking
Author: Roseanne Carrara, The Lunchbox Season


  • 4 cups pitted sweet cherries [We used a 600g bag of half-thawed frozen PC Dark Pitted Sweet Cherries]
  • 2-3 tbs lemon juice
  • 1 tbs vanilla [optional]
  • 1/4 - 1/2 c bourbon [or other wicked-good spirit]
  • 1 tbs unsalted butter
  • 1 package powdered pectin OR
  • 1 package powdered light pectin
  • 4 1/4 c sugar for the regular pectin OR
  • 2 1/2 c sugar for the light pectin


  • Prepare sterlized jars and boiling water canner.
  • Finely chop the cherries by hand or by carefully pulsing them a few times in a food processor.
  • Stir cherries, lemon juice, vanilla, 1/2 c of the sugar, and bourbon in a medium pot.
  • Let this sit cold for 10-15 minutes so that the flavours meld.
  • Stir in the pectin and drop in the butter.
  • Over high heat, bring the pot to a full, rolling boil.
  • Quickly stir in the remaining sugar and return to a full, rolling boil.
  • After 1 minute, remove the pot from the stove.
  • Skim the foam, if necessary.
  • [The butter should have cut down on the foam. We had none!]
  • Ladle the hot jam into warm, sterilized jars, leaving 1/4-in headspace.
  • Top with warm lids and loose rings.
  • Process in boiling water bath for about 10 minutes.
  • Cool jars and tighten rings.
  • Enjoy!

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