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.
Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Fat 0 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
CHERRY JAM
Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 55m
Number Of Ingredients 4
Steps:
- 1. First chop your cherries up in a food processor or by hand. I coarsely chopped mine.
- 2. Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
- 3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- 4. Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.
TRAVERSE CITY CHERRY FREEZER JAM
This recipe was given to me when I was stationed at the parish mother house in Traverse City, Michigan. A lady of the parish gave this to me along with a good supply of various flavors of jams made with jello and fruit. This jam is so easy to make you will want to make it more often to store in your freezer or refrigerator to...
Provided by Pat Duran
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- 1. Let cherries and sugar stand overnight, stirring often until you go to bed. In the morning: Pour cherry mixture into a medium heavy bottomed saucepan and bring to a boil and foil for 3 minutes. Add the dry package of jello and mix well; stir in butter. Cook until thick about 1 minute. Pour into hot steril 8 oz. jars. Cover with lids and store in refrigerator when cooled. or store in freezer for storage.
- 2. To make other jams: 4 c. sugar or to taste 5 c. mashed fruit 6 oz. pkg. jello to compliment fruit. Using directions above.
- 3. For 5 c. mashed fruit: For 6 oz. jello flavor: grape-------------------------------------grape peach-------------------------------------peach strawberry--------------------------------strawberry raspberry---------------------------------raspberry mandarin orange---------------------------orange rhubarb-----------------------------------strawberry blueberry---------------------------------berry/lemon
CERTO® STRAWBERRY FREEZER JAM
Get a perfect set every time with this strawberry freezer jam recipe. 30 minutes of prep today yields four cups of CERTO® Strawberry Freezer Jam tomorrow.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
CERTO SOUR CHERRY JELLY
Transform sour cherries into sweet, juicy jelly with this straightforward CERTO Sour Cherry Jelly recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and pit cherries. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 16 g, Protein 0 g
CERTO SOUR CHERRY JAM
Tell those sour cherries to turn that frown upside down in CERTO Sour Cherry Jam! CERTO Sour Cherry Jam makes a sweet and scrumptious spread.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO® BLUEBERRY-SOUR CHERRY FREEZER JAM
What do you get when you combine sweet, luscious blueberries with the deliciously tart taste of sour cherries? In this case, a darn tasty freezer jam.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush blueberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blueberries into large bowl. Finely chop or grind pitted cherries. Measure exactly 1 cup prepared cherries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SOUR CHERRY JAM
I think I got this off the net a long time ago. I have also made it with semi sweet cherries and it was very good.
Provided by NoraMarie
Categories Low Protein
Time 1h20m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, stem, and pit cherries.
- Chop them small pieces.
- Put fruit and sugar in a large saucepan.
- Boil hard for 1 minute.
- Remove from heat and stir in liquid pectin.
- Skin 5 minutes.Add almond extract,.
- Put in jars and seal with hot lids.
- I sometime do a 5 minute hot bath, but not everytime.
HOMEMADE SURE.JELL CHERRY FREEZER JAM
Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
OVER-THE-TOP CHERRY JAM
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. 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 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
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