Went cherry picking a few weeks ago in Leona Valley. Tried a new orchard (Copelands) that had a bunch of organic varieties, including Utah Giant, Tieton, and Benton, in addition to the popular Bing & Rainier. While their cherries were smaller than another one that we went to, I loved the variety that they had. Can't remember which, but either Tieton or Benton had a much firmer, almost gelatinous texture, maybe higher in natural pectin?
I had some extras, so in lieu of dehydrating them or letting them go bad, decided to try this jam, and was pleased with the result. Color of the syrup that forms is awesome, like a dark purplish red.
Cherry Jam
Makes about 1 cup.
2 cups cherries, mixed varieties* (leave pits in if you want, just watch out for them at the end! )
1/2 cup granulated sugar
Pinch of salt
1/4 cup water
Juice of 1/2 lemon
2 tbsp Maraschino liqueur
1 tsp almond oil
1 tbsp pectin
In small saucepan, combine cherries, sugar, salt, lemon, water, over medium heat. Bring to a low boil, stirring regularly. Reduce heat to low and simmer for 10 min. Stir in maraschino liqueur and almond oil. Bring heat to high & rolling boil, and stir in pectin, stir constantly for 1 minute.
Remove from heat and let cool. Store in container in fridge for up to 4 weeks.
