SUBSCRIBE for more great videos! http://bit.ly/TheGrayBoxwood Like us on Facebook: http://on.fb.me/1fSSvFf Visit our website: http://bit.ly/1katlp0 Check us out on Instagram: http://bit.ly/Umj1Oc My favorite cherry pitter: http://amzn.to/1HgnXWQ INGREDIENTS - 6 cups crushed cherries (5 cups sour cherries + 1 cup sweet cherries) - 5 cups sugar - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 2-4 tablespoons brandy - 2-4 tablespoons kirsch (cherry liquor) INSTRUCTIONS To start, place a small plate in the freezer to check the thickness of the jam later. Lightly mash cherries into measuring glass to adequately measure and begin drawing the natural juices. Combine cherries, sugar, lemon zest and juice in a large, heavy-bottomed kettle (8-quart). Bring the jam to a boil and then slow simmer over medium-high heat. Mash the mixture while it cooks to help break down the cherries. This recipe contains no added pectin so the jam thickens naturally with sugar and cooking. Cook for at least 25-30 minutes. If your cherries aren't breaking down, you can quicken the process by using an immersion blender to combine the jam. I like to leave some pieces intact so you know what type of jam it is. Check the consistency by spooning a small amount of jam onto the prepared frozen plate and let it cool. Cook to the consistency you desire. The jam can be used immediately or canned to preserve for a longer time. Make sure to watch my canning 101 video to learn how to can: http://bit.ly/1HRhcOY