BALSAMIC CHERRY TOMATO ONION CONSERVE
I planted my very first garden this year and hoping for a bounty to emerge so I can make some "canned" goods. This recipe make 5 half-pints which I think is a manageable amount. From "Better Homes and Gardens - Can It!"
Provided by threeovens
Categories Onions
Time 20m
Yield 5 half-pints, 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium-low heat until butter melts; add onion, salt, and sugar and cook, covered, until onions are tender, about 13 to 15 minutes, stirring occasionally.
- Uncover, turn heat up to medium high, and cook and stir until onions are a deep golden brown, about 3 to 5 minutes.
- Stir in the cherry tomatoes and honey; bring to a boil, then turn heat down to medium-high and boil until tomatoes are soft, about 5 minutes, stirring frequently.
- Remove from heat and stir in balsamic vinegar and season with pepper.
- Ladle mixture into hot, sterilized jars, leavin 1/4-inch headspace.
- Wipe jar rims and apply lids.
- Process jars in a boiling water canner for 5 minutes (begin timing once water returns to a boil); remove jars and cool on wire racks.
CHERRY HAM GLAZE
This cherry ham glaze give any ham a delicious, sweet, and slightly tart taste. I glazed a ham for Thanksgiving with this, and my company couldn't get enough of it. I was out of ham by the next day!
Provided by DTINUSA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
- Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 11.3 mg, Sugar 14.5 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.
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
BLACK BING CHERRY PRESERVES
Make and share this Black Bing Cherry Preserves recipe from Food.com.
Provided by JamesDeansGirl
Categories Low Protein
Time P2DT15m
Yield 1 1/2 pints
Number Of Ingredients 4
Steps:
- Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
- Set aside to plump, several hours or as long as overnight.
- Add the water to the cherries and bring to a boil.
- Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.
- Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
- The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
- Store in the refrigerator, or (better) in the freezer.
Nutrition Facts : Calories 1367.3, Fat 1.2, SaturatedFat 0.2, Sodium 5.6, Carbohydrate 352.5, Fiber 10.9, Sugar 333.3, Protein 5.6
HOMEMADE CHRISTMAS JAM
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! -Marilyn Reineman, Stockton, California
Provided by Taste of Home
Time 45m
Yield 12 half-pints.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 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 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
More about "cherry cinnamon conserve recipes"
CHERRY CINNAMON JAM RECIPE – FROM BOWL TO SOUL
From frombowltosoul.com
5/5 (1)Estimated Reading Time 5 minsCategory Breakfast, Dessert, Jams, SpreadsTotal Time 35 mins
- Put the clean, pitted cherries in a wide bottomed thick pan on slow heat, along with lemon juice .Mix it well and let it simmer on slow heat for 5-7 minutes.
- Remove any scum from top, and then add a little cinnamon powder, to add cinnamon flavour to your jam.This is completely optional. You can simply make the cherry jam without any additional flavour.
9 DELICIOUS RECIPES USING CHERRY PRESERVES – HAPPY …
From happymuncher.com
Cuisine AmericanTotal Time 20 minsCategory DessertCalories 350 per serving
CHERRY AND CINNAMON CONSERVE RECIPE - COOK.ME …
From cook.me
Cuisine AmericanTotal Time 1 hr 20 minsServings 1Calories 36 per serving
CHERRY PIE RECIPE - NYT COOKING
From cooking.nytimes.com
SMALL-BATCH CANNING: MAKING CHERRY PRESERVES | THE KITCHN
From thekitchn.com
CHERRY TOMATO CINNAMON JAM RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SOUR CHERRY JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
EASY HOMEMADE CHERRY JAM WITHOUT PECTIN - LARDER LOVE
From larderlove.com
CHERRY PRESERVES (NO PECTIN FREEZER RECIPE) - STRIPED …
From stripedspatula.com
CHERRY PRESERVES : TASTE OF SOUTHERN
From tasteofsouthern.com
CHERRY AND CINNAMON CONSERVE – “HOW TO MAKE” RECIPE FROM …
From jamjarshop.com
CHERRY & CINNAMON CONSERVE | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.com
CHERRY RHUBARB JAM RECIPE - SMELLS LIKE HOME
From smells-like-home.com
EASY BLACK CHERRY JAM RECIPE – CONSERVE METHOD
From fussfreeflavours.com
15 HOMEMADE JAM RECIPES TO MAKE WITHOUT CANNING - THE …
From thepioneerwoman.com
CHERRY & CINNAMON CONSERVE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST CHERRY PIE IS ALSO THE EASIEST - THE NEW YORK TIMES
From nytimes.com
HOMEMADE CHERRY PRESERVES RECIPE | THE HUNGRY …
From thehungryhutch.com
CHERRY JAM WITH CINNAMON - ANNA BANANA
From annabanana.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love