Door County Cherry Jam

Sterilize 6 half-pint jars and lids and keep them hot.

Combine the cherries, sugar, and amaretto in a large kettle or stockpot. Bring the mixture to a full boil over high heat, stirring constantly. Continuing to stir, boil hard for exactly 1 minute. Remove the kettle from the heat and stir in the pectin. Skim off any foam with a large metal spoon.

Ladle the jelly immediately into the hot jars, leaving 1/4 inch headspace. Cap the jars according to the manufacturer's directions. Process the jars for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the jelly will keep indefinitely.