Recipes and Cooking Sour Cherry and Amaretto Jelly 4.7 (3) 1 Review Transform tart red cherries into a delightful toast topping! This Sour Cherry and Amaretto Jelly proves that homemade cherry jelly recipes beat the jarred variety on supermarket shelves every single time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 29, 2013 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 45 mins Cook Time: 10 mins Stand Time: 20 mins Chill Time: 4 hrs Process Time: 5 mins Total Time: 5 hrs 20 mins Yield: 8 half-pints Jump to Nutrition Facts Ingredients 3 ½ pound tart red cherries, pitted ½ cup water 5 cup granulated sugar 2 cup packed brown sugar 1 tablespoon lemon juice 1 6 ounce package liquid fruit pectin (2 foil pouches) ½ cup amaretto Directions In an 8-quart stainless-steel, enamel, or nonstick heavy pot, combine cherries and the water. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer gently, covered, for 10 minutes. Remove from heat; mash with a potato masher. Let stand for 20 minutes. Place a fine-mesh sieve over a large bowl. Ladle the cooked cherries into the sieve and drain juice. Discard the pulp and rinse the sieve. Fold a piece of damp 100-percent-cotton cheesecloth to fit the sieve. Strain the cherry juice through the cheesecloth-lined sieve; (rinse cheesecloth as necessary to remove any sediment) and repeat. Cover the juice and chill for 4 to 12 hours to allow remaining sediment to settle to the bottom of the bowl. Fold another piece of damp cheesecloth to fit the sieve. Strain the cherry juice through the cheesecloth-lined sieve, being careful not to disturb the sediment at the bottom of the bowl. In the same 8-quart pot, combine 3 1/2 cups of the cherry juice (save any remaining cherry juice for another use), the granulated sugar, brown sugar, and lemon juice. Bring to boiling over medium heat, stirring constantly until sugar dissolves. Increase heat to medium-high; bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil for 1 minute more. Remove from heat. Stir in amaretto. Quickly skim off foam with a metal spoon. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Rate it Print Nutrition Facts (per serving) 48 Calories 12g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 48 % Daily Value * Sodium 1mg 0% Total Carbohydrate 12g 4% Total Sugars 12g Vitamin C 0.6mg 3% Potassium 15mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.