I made this lovely cherry jam with hints of lemon and the smoothness of vanilla bean. Because cherries don't have a lot of natural pectin you will need pectin to help with the gelling process. I decided to try a liquid pectin.
Sour cherries are my most favorite fruit & sour cherry jam is the one jam that I am truly addicted to. For added flavor I added a bottle of circa 1970’s German Kirschwasser, or Cherry Brandy, which added loads of depth, taking the jam over the top!