Irish Car Bomb

Gather your ingredients and sterilize your jam jars by boiling them in water for 10 minutes, then allow them to air dry on a clean towel.

Prepare your fruit base by washing, peeling, and chopping your chosen fruit (such as dark cherries or blackberries) into small pieces, removing any pits or stems.

Combine the chopped fruit and sugar in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves and the mixture begins to bubble.

Bring the fruit mixture to a rolling boil, stirring frequently to prevent scorching, and cook until the jam begins to thicken and reaches the gel stage (approximately 220°F/104°C on a candy thermometer).

Remove the saucepan from the heat and stir in the Bailey's Irish Cream, mixing thoroughly to fully incorporate the liqueur into the hot jam.

Skim any foam from the surface of the jam using a spoon, then allow the mixture to rest for 5 minutes so the Bailey's flavor melds evenly throughout.

Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top, and seal tightly with lids.

Process the sealed jars in a boiling water bath for 10 minutes to preserve them, then remove and allow to cool completely at room temperature before storing in a cool, dark place.