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
- 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.