Black Cherry Espresso Jam Freezer Jam Recipes

BLACK CHERRY JAM - CONSERVE METHOD

Steps:

• Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
• One third of the fruit - about two cups into quarters
• Put in a bowl cover with sugar add lemon juice. Stir. Cover and leave.
• Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.

HOMEMADE SURE.JELL CHERRY FREEZER JAM

Steps:

• Rinse 5 clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

CHERRY FREEZER JAM RECIPE

Steps:

• Place six (250 mL) freezer-safe mason jars in the dishwasher and run through the wash cycle to sanitize. Leave the jars in the dishwasher until you're ready to fill them.
• Place the cherries and raspberries in a large bowl; mash with a potato masher or a large fork. Add the lime juice and water and stir.
• In a medium bowl, combine the sugar and pectin; stir well with a wire whisk to make sure the pectin is evenly distributed. Stir the sugar mixture into the fruit mixture; stir constantly for 3 minutes.
• Ladle the jam into each jar leaving about 1/2" of headspace. Wipe the tops of the jars with a damp cloth and place the lids on the jars; fasten securely. Let the filled jars stand at room temperature for one hour.
• Label the jars and refrigerate for 3 to 5 days until the jam sets. Then you can freeze them up to one year.
• When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; We do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before we want to use the jam.