- 16 c. frozen pitted cherries
- 1 c. orange juice
- 1/4 c. grated orange zest
- 3 c. granulated sugar
- 1 c. packed brown sugar
- 2 tsp. ground allspice
- 1 tsp. ground cloves
- 2/3 c. brandy
Place the cherries, orange juice, and orange zest in a large saucepan or kettle over medium high heat. Cook - stirring frequently - until the cherries are soft and juicy. Turn off the stove and, using an immersion blender, blend most of the cherries into a smoother consistency, understanding that some chunks are not only okay, but desired.
Add the sugars, allspice, and cloves to the blended cherries and stir to mix thoroughly. Bring the mixture a boil and continue cooking over medium high heat - stirring often - until the mixture thickens, about 30-40 minutes. Remove the mixture from the heat and stir in the brandy. Ladle the jam into jars and seal tightly with clean rings and lids. Refrigerate if you are planning to use or gift the jam within 2 weeks. Otherwise, freeze the jars until ready to use or gift.
- Yields: 8 cups
- Preparation Time: About an hour