On Tuesday, June 27th I talked about the Daring Bakers Challenge of Bakewell Tarts. I used homemade Bing Cherry Jam in them. I meant to post that recipe at the same time, but evidently, I forgot. So here it is. It’s a really nice cherry jam that spiced with cinnamon and cloves. It’s great on biscuits, scones, etc. but my favorite way to use it is to glaze a pork tenderloin. It would also be good on chicken and duck, and I think I’ve also used it to glaze salmon with.
4 cups pitted Bing cherries, chopped
1 (2 oz) pkg powdered pectin
1/4 cup lemon juice
1/4 cup almond liqueur
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
1. Place all ingredients, except sugar, into a 6-quart kettle. Bring to a full rolling boil that cannot be stirred down.
2. Immediately add sugar. Bring mixture to a full rolling boil and continue to cook for an additional 2 minutes.
3. Skim mixture.
4. Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal.
5. Process 10 minutes in boiling water bath.
Yield: 5 to 6 half-pints

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