OxfordPress.com

Cherry bourbon jam

Cherry bourbon jam

6 1-cup jelly jars with bands and seals

2 cans of cherries, with juice (not cherry pie filling)

1 pack of Sure Gel

4 3/4 cups granulated sugar

1/4 to 1/2 cup Makers Mark bourbon

In a large pot, combine the cherries and Sure Gel. On the stove top, bring to a full boil, stirring constantly. Add sugar and return to a boil. Boil for 1 minute, stirring constantly. Remove pan from heat and stir in the bourbon. Immediately ladle the jam into sterile, hot jars; then put a sterile seal and a ring on the jar. Invert the jar for 5 minutes; then turn over and let cool, while covered with a towel. Check each jar to be sure that they seal. This stores for 1 year on the shelf, unopened. After opening, the jam will be good for 3 weeks, if stored in the refrigerator. (Note: This is Powell's original recipe that she's been making for 7 years. She added the bourbon to give it a kick.)

Yield: 6 pints.