Cherry Amaretto Jam

Cherry Amaretto Jam is a lower sugar homemade preserve with rich cherry flavour, amaretto, vanilla, and lemon. This cherry jam with amaretto is delicious on toast, in desserts, or anywhere you’d use classic homemade cherry preserves.

Jump to Recipe

Hey folks – I hope you all are doing well!

I’ve been making quite a few recipes featuring amaretto lately, so creating this jam felt like the natural next step. It turned out exactly as I had hoped – rich, fruity, and balanced, with enough amaretto to complement the cherries without overpowering them. So, let’s dive into this recipe for cherry jam with amaretto.

Why You’ll Love This Cherry Amaretto Jam

If you’re looking for a homemade cherry amaretto jam that’s packed with fruit flavour instead of excessive sweetness, this recipe is well worth trying.

• Lower sugar. The reduced sugar allows the cherries to remain the star while still producing a beautifully flavoured preserve.
• Rich cherry flavour. Plenty of cherries remain intact after cooking, giving the jam a lovely texture.
• A classic pairing. Cherries and amaretto are a timeless combination, with subtle almond notes enhancing the fruit.
• Well balanced. Vanilla adds warmth while fresh lemon keeps the flavours bright and vibrant.
• Versatile. Enjoy this cherry jam with amaretto on toast, pancakes, cheesecake, yogurt, or in desserts such as tiramisu.
• Easy to customize. Whether you prefer a lower sugar cherry jam or a sweeter preserve, adjusting the recipe is simple.

How Is This Cherry Amaretto Jam Different?

Many homemade cherry preserves follow fairly traditional formulas with generous amounts of sugar. This version takes a different approach by focusing on the fruit first and allowing the supporting flavours to enhance rather than dominate it.

A Boozy Jam That Still Tastes Like Cherries

Some boozy jams can become dominated by the alcohol, but that’s not the goal here. The amaretto adds gentle almond notes that naturally complement cherries without masking their flavour.

Most of the alcohol cooks off during simmering, leaving behind warmth and complexity. I also like adding a small splash of amaretto right at the end of cooking, which gives the finished jam a slightly more pronounced aroma.

Cherry Amaretto Jam Recipe: Intentionally Lower in Sugar

This recipe is intentionally less sweet than many traditional homemade cherry preserves.

Cherries already contain plenty of natural sweetness, and amaretto contributes additional sweetness of its own. Rather than relying on lots of sugar, this recipe lets the fruit remain the main attraction.

The lower sugar approach also makes this homemade cherry jam especially versatile. It pairs beautifully with breakfast favourites but is equally at home in baking and desserts, where an overly sweet preserve can easily overwhelm the other flavours.

A Combination That Never Goes Out of Style

Cherry and almond have long been one of the classic flavour pairings in baking and preserves. Amaretto naturally reinforces those almond notes while vanilla softens the overall flavour and fresh lemon juice keeps everything bright and balanced.

The result is a homemade cherry jam that’s rich, fruity, and aromatic without tasting heavy. None of the ingredients compete with one another – they simply work together to create a more complex and elegant preserve.

Can You Make Cherry Jam With Less Sugar?

Absolutely. Despite what many people think, homemade jam doesn’t have to contain huge amounts of sugar to taste delicious. In fact, using less sugar often allows the fruit to shine, especially if you’re working with naturally sweet, ripe cherries.

That said, sugar isn’t just there for sweetness. It also contributes to the jam’s texture, shelf life, and preserving power. When you reduce the sugar, you may need to make a few adjustments depending on the consistency and storage method you’re after.

Here are a few things to keep in mind:

• Lower sugar. Produces a fruit-forward jam with a fresher cherry flavour but generally has a shorter shelf life.
• Pectin. Lower sugar recipes often benefit from added pectin unless you’re happy to cook the jam longer to reduce it naturally.
• Longer cooking. Simmering the jam for additional time evaporates more moisture and helps it thicken without relying on extra sugar.
• Storage. Lower sugar jams are best kept refrigerated or frozen unless you’re following a tested canning recipe.

Personally, I often make my homemade cherry (or any other indeed!) preserves with even less sugar than this recipe. When the fruit is naturally sweet, I find there’s little reason to hide that flavour behind large amounts of sugar.

What You’ll Need To Make Cherry Amaretto Jam

One of the best things about this cherry jam with amaretto is that it doesn’t require any unusual equipment or specialty ingredients. A few simple components are all you need to make a rich, flavourful preserve.

Fresh Or Frozen Cherries

Both fresh and frozen cherries work beautifully in this cherry amaretto jam.

I actually used frozen cherries because they’re available year-round and are usually picked and frozen at peak ripeness. As they thaw, they also release plenty of juice, making them ideal for jam.

If you’re using fresh cherries, simply pit them first. Very ripe cherries generally produce the best flavour.

Sugar

This recipe uses regular white sugar, but it’s certainly not your only option.

You can also use:

• White sugar. Gives the cleanest cherry flavour and a bright colour.
• Light brown sugar. Adds subtle caramel notes without overpowering the fruit.
• Maple sugar. A delicious option if you enjoy deeper, more complex flavours, although it will noticeably change the character of the jam.

Whichever sugar you choose, remember that different sweeteners may slightly affect both the colour and the final flavour.

Pectin

Pectin is entirely optional in this recipe.

I added a small amount of classic powdered pectin near the end of cooking because I wanted a slightly thicker consistency without adding more sugar or simmering the jam much longer.

If you prefer not to use pectin, simply continue cooking until the jam reaches your desired thickness. Just keep in mind that longer cooking will soften the cherries more and reduce the amount of whole fruit remaining.

Lemon

Fresh lemon juice does much more than add acidity.

It brightens the overall flavour, balances the sweetness, and helps the cherries taste fresher. I also like adding a strip or two of lemon peel while the jam simmers. It gently infuses the preserve with citrus aroma and can simply be removed before jarring.

Vanilla

A split vanilla bean adds warmth and depth without making the cherry amaretto jam taste obviously vanilla.

If you don’t have a vanilla bean, a splash of good-quality vanilla extract can be used instead. I still prefer the bean, though, as it creates a slightly richer and more natural flavour that pairs beautifully with both cherries and amaretto.

I Don’t Have Amaretto. What Other Spirits Work?

Amaretto is my favourite choice because almond liqueur and cherries are such a natural pairing, but several other spirits work well too.

• Brandy. Rich and fruity with a classic preserve flavour.
• Dark rum. Adds warm caramel and spice notes.
• Bourbon. Gives subtle vanilla and oak flavours.
• Kirsch. Intensifies the cherry flavour without adding sweetness.
• Cherry liqueur. An excellent choice if you’d like an even more pronounced cherry profile.
• Orange liqueur. Brings light citrus notes that complement the lemon and vanilla.

I Love Sweeter Preserves. How Can I Adjust the Sugar Ratio?

One of the nice things about making homemade cherry preserves is that they’re easy to customize. If you prefer a sweeter jam, simply increase the sugar to suit your taste.

As a general guide:

• Around 1:4 (sugar to fruit). A lower sugar, fruit-forward preserve similar to this recipe.
• Around 1:2. Sweeter while still allowing the cherry flavour to remain the focus.
• Around 1:1. A traditional preserving ratio that produces a noticeably sweeter jam with a firmer set and longer shelf life.

Keep in mind that increasing the sugar will also improve the jam’s preserving qualities and help it set more easily. On the other hand, lower sugar recipes often benefit from longer cooking or a little pectin.

How To Make Cherry Jam with Amaretto

Making this cherry jam with amaretto is surprisingly simple. The cherries are first simmered until they release plenty of juice before the remaining ingredients are added. As the mixture gently cooks, the fruit softens, the flavours meld together, and the jam gradually thickens.

Near the end of cooking, I like adding a little more amaretto for a richer aroma. If you’d like a thicker consistency without increasing the sugar, this is also a good time to stir in a small amount of powdered pectin.

To make the process even easier:

• Simmer the cherries until they’re softened and have released plenty of juice.
• Stir in the sugar, amaretto, lemon juice, lemon peel, and vanilla bean.
• Cook gently until the cherries are tender and the jam reaches your preferred consistency.
• Taste and adjust the sweetness or acidity if needed.
• Add a splash of extra amaretto and optional pectin during the final few minutes of cooking.
• Remove the vanilla bean and lemon peel before transferring the jam to clean jars.

Troubleshooting Your Cherry Amaretto Jam

Don’t worry if your cherry amaretto jam isn’t exactly the consistency you expected after it has cooled. Lower sugar jams can vary depending on the cherries, cooking time, and whether or not pectin was used.

The jam is too runny after cooling

This usually means there is still a little too much moisture.

• Return the jam to a saucepan and simmer it for another 5–10 minutes.
• Alternatively, add a small amount of powdered pectin according to the package directions and cook briefly.
• Remember that frozen cherries often release more juice than fresh cherries, so batches can vary.

The jam set too firmly

This can happen if the jam was cooked a little too long or if too much pectin was added.

• Gently reheat the jam with a splash of water, cherry juice, or even a little amaretto until it reaches the consistency you like.
• The flavour won’t be affected, and the jam will become spreadable again.

Storage Tips

Like most homemade fruit preserves, this cherry amaretto jam keeps well when stored properly.

• Refrigerator. Store in a clean, airtight jar and always use a clean spoon when serving.
• Freezer. This jam freezes very well if you’d like to make a larger batch while cherries are in season.
• Sterilized jars. If you’re planning to store the jam longer, transfer it to properly sterilized jars while still hot. For pantry storage, always follow a tested canning method appropriate for your recipe.
• Watch for spoilage. If you notice mould, bubbling, fermentation, an off smell, or any other signs that the jam has spoiled, discard it immediately.

Because this is a lower sugar cherry jam, I generally recommend keeping it refrigerated after opening.

Delicious Ways To Use Cherry Amaretto Jam

Once you’ve made a jar of this homemade cherry jam withb amaretto, you’ll quickly discover that it’s good for far more than spreading on toast.

Try it with:

• Toast or croissants. A simple but delicious breakfast.
• Scones or biscuits. Especially alongside clotted cream or whipped butter.
• Trifles. Chocolate Cherry Amaretto Trifle with Brownies and Mascarpone
• Cheesecake. Spoon it over baked or no-bake cheesecakes.
• Yogurt or oatmeal. An easy way to add fruit and flavour.
• Ice cream. Warm it slightly and serve as a dessert topping.
• Thumbprint cookies. A wonderful filling for buttery cookies.
• Cheese boards. Pair it with Brie, Camembert, or aged Cheddar.
• Layer cakes. Use it between cake layers or in buttercream desserts.

More Summer Jams And Preserves

If you enjoy making homemade fruit preserves like this cherry and amaretto jam, here are a few more recipes you might like:

• Maple Fig Jam (With Lemon and Vanilla)
• Rose Petal Jam – A Fragrant Floral Spread with Edible Roses
• Watermelon Syrup (Fresh Cold-Process Method)
• How to Make Rhubarb Syrup (Less Sweet, Perfect for Cocktails)
• How to Make Rose Syrup with Fresh Rose Petals

I’d love for you to try this cherry preserves with amaretto liqueur. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!