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Makes 4x250 ml (1 cup)
- 2,5 pounds sweet cherries (2 pounds if pitted)
- 300 milliliters cherry juice
- 1 packet vanilla
- 500 grams gelling sugar 2:1
- 1 pinch ground cardamom
- 4 tablespoons almond extract/amaretto
- Wash and stone the cherries.
- In a saucepan, puree a third of the cherries, then mix well with the remaining cherries, the cherry juice, vanilla and gelling sugar. Cover and let stand in a cool place for 3 hours.
- Cook the cherry mass under stirring let bubble for 4 minutes, then check is gelling point is reached.
- Stir in cardamom and almond extract/amaretto
- Fill jam into hot rinsed jars and seal immediately.
- Tip: Make cherry coconut by substituting the almond extract with coconut syrup or coconut liqueur.