Prepare Cherries

First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.

Combine Cherries and Sugar and Cook

Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.

Add Other Ingredients and Jar

Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.