Blood and Sand Jam
Recipe type: Jam
Prep time: 
Cook time: 
Total time: 
Serves: 5 half pints
A delicious jam made with sweet black cherries and tart oranges.
  • 2 medium oranges
  • 2 lbs. black cherries
  • 2 c. sugar
  • 6 T. lemon juice
  • ⅓ c. citrus vodka
  • ¼ c. cherry vodka (or cherry Brandy)
  1. Put the oranges in a pot and cover with water. Bring to a boil and reduce the heat to medium. Cover and simmer, stirring occasionally, for 1 hour. Remove from pot and cool.
  2. Meanwhile, stem, halve, and pit the cherries. Combine them with the sugar and lemon juice in a large pot on the stove. Let them stand for 30 minutes while the oranges cool.
  3. In the meantime, prepare the jars, lids, and boiling water canner.
  4. When the oranges are cooled, place them on a cutting board and chop. Discard any seeds and stem ends. Add them chopped oranges to the pot with the cherries.
  5. Bring the mixture to a boil over medium high heat, stirring frequently. Boil hard, stirring frequently, until the jam has thickened. It took my jam about 15 minutes. Remove from heat and let rest for 5 minutes. Stir in the citrus vodka and cherry vodka and stir.
  6. Ladle the jam into the hot jars and leave ¼ inch of headspace. Wipe the rim, center the lids on the jars. Screw the bands to fingertip tight. Place in the boiling water canner.
  7. Cover and allow to boil for 10 minutes. Remove from heat and remove lid. Allow to cool for 5 mintues then remove the jars from the water. Cool for 24 hours then check the seals.
Adapted from Preservation Society Home Preserves by Camilla Wynne
Recipe by Hezzi-D's Books and Cooks at