Sour Cherry & Scotch Spoon Jam
Makes 3 1/2 pints

A peaty Scotch brings depth to this jam, while coarse applewood-smoked Yakima sea salt gives it a hint of campfire. I use Pomona's Universal Pectin (available at Whole Foods and health food stores) in jams and jellies. It's pure citrus pectin that is activated by calcium (included in the box). The nice thing is that it doesn't require sugar to jell, meaning you can make a low-sugar jam without fear of it being too watery. That said, I like my jams on the loose side, so they're spoonable.

3 pounds fresh sour cherries, stemmed and pitted

3 cups sugar

3 teaspoons pure citrus pectin (and 3 teaspoons of liquefied monocalcium phosphate)

1/4 cup good, peaty Scotch

1/2 teaspoon Yakima sea salt (or other smoky sea salt)

In a medium bowl, whisk together the sugar and pectin, then add to the pot, stirring to combine. Once the cherry mixture comes back to a boil let it cook for 1 minute. Add the Scotch and flambée (the easiest way is with a long wooden match or with a utility lighter) and then stir in the salt. Turn off the heat and skim off the foam.

If canning, bring a large canning pot about 3/4 full of water to a boil. Submerge your jars and lids in the water and boil 5 minutes (wash the bands in hot, soapy water and set aside). Remove the jars and place on a kitchen towel to cool slightly, then fill each with jam, leaving a 1/4-inch space at the top. Screw on the lid and band and submerge in boiling water for 10 minutes. Use canning tongs (or tongs with the bottom scalloped portion wrapped in a thick rubber band for traction) to remove the jam jars from the water. Cool on a kitchen towel completely before refrigerating. Unopened, the jam keeps for up to one year if stored in a cool, dark spot. After opening, refrigerate for up to one week. If you’re not canning the jam, divide it between jam jars and refrigerate for up to one week.

Recipe Notes
I made the jam with Johnnie Walker Blue Label whiskey
Try it rolled in a crêpe, on a waffle, on pancakes, over ice cream, over pound cake, with grilled pork or duck, or with Stilton or a beautiful chèvre