Pie cherry jam recipe corrected

Wed., July 20, 2011

The instructions for Ronda Bosma’s pie cherry jam in last week’s Food section were incomplete.

It left some readers wondering exactly when they should add the signature almond liqueur. The liqueur is combined with the cherries, pectin and lemon juice at the beginning of the recipe. It was left out of the instructions posted with the recipe on the Cherry Hill website.

Here is the corrected recipe:

Ronda’s Delicious Pie Cherry Jam

4 cups pitted pie cherries

1 package powdered pectin

1/4 cup lemon juice

1/4 cup almond liqueur

5 cups sugar

Combine cherries, pectin, lemon juice and liqueur in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar. Bring to a full boil; boil hard for 1 minute, stirring constantly. Skim off foam. Pour hot jam into hot jars, leaving 1/4-inch head space. Adjust lids, process 10 minutes in a boiling water bath. Increase processing time by 5 minutes for elevations of 1,001 to 3,000 feet and 10 minutes for elevations of 3,001 to 6,000 feet.

Yield: 6 or 7 pints

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Pie cherry jam recipe corrected

Ronda’s Delicious Pie Cherry Jam

Jesse Tinsley

Jim Meehan

Molly Quinn

Rob Curley

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