Bc Cherry And Raspberry Preserves Recipes

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHERRY-RASPBERRY JAM

Steps:

• In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

B.C. CHERRY AND RASPBERRY PRESERVES

Steps:

• Stem and pit the cherries; you should have 4 cups.
• In a large bowl, stir together the cherries, raspberries and sugar.
• Let stand at room temperature, stirring occasionally, for 2 hours.
• Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed.
• Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes.
• Run your finger through the mixture; if it wrinkles, it is ready to jar.
• If it is not ready, continue cooking for 5 more minutes and repeat the test. Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degrees F oven.
• Pour boiling water over the jar lids to soften the rubber seals.
• Ladle the hot preserves to within 1/2 inch of the rims of the jars.
• Wipe the rims and seal with the hot lids and metal bands.
• Let cool to room temperature, then refrigerate for several weeks.
• Or, to store longer, process in a water bath.