Step 1

Wash cherries. Remove stems and pit. Chop cherries or leave them whole.

Step 2

Add cherries to a large pot and add the sugar and lemon juice inside. Stir.

Step 3

Bring to a boil, then simmer for 5-7 minutes, until they release liquid.

Step 4

In a small bowl combine the pectin and 1-2 tablespoons of sugar. Add to the cherries, stir and cook for 3 more minutes. Add vanilla or amaretto (optional).

Step 5

Pour jam into cleaner and sterilized hot jars and close the lids.

Step 6

Boil for 15 minutes in a canning pot with a rack.

Step 7

Store in a cool and dry place for up to 12 months.