SWEET CHERRY JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
FRESH CHERRY JAM...AND MY SUPER-DUPER SECRET TOOL!
Ok... so every year my daughter supplies me with incredible Bing cherries and I try to find new, inventive ways to use them. Then, it happened... I lost my cherry pitter. But, my elderly neighbor saved the day when he returned from his home a few minutes later with a cherry pitting tool that he made in the wink of an eye. Within minutes, I had pitted a huge bowl of cherries. By taking an old fork (the old-fashioned, heavy ones work best) he bent the tines & created the world's best, cheapest and quickest cherry pitter. Take a look at my photo to see it's simple, yet efficient design!
Provided by Family Favorites @Quinnn
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Add cherries, lemon juice and salt to slow cooker; stir gently and let stand for 15 minutes to dissolve the sugar.
- Sprinkle with fruit pectin.
- Cover and cook on low for 2 1/2 hours, stirring twice during cooking.
- Remove lid and turn to high and cook until jam reaches desired consistency. *** Since all crock pots cook differently, be sure to watch closely during this last step to avoid overcooking. Overcooking will make the jam bitter.
- Spoon into small, plastic canning storage containers and refrigerate or freeze for up to 2 months.
- *Original recipe from Food.Com
HOMEMADE CHERRY JAM
Whether you're a seasoned pro or learning how to make homemade jam, this cherry jam recipe is easy and addictive. With canning instructions included you can whip up a batch and be enjoying a vanilla infused sweet cherry jam in 45 minutes.
Provided by Mikayla Marin
Categories Sauce
Time 40m
Number Of Ingredients 5
Steps:
- Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
- Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
- Heat over high heat while stirring gently until it comes to a complete full boil that doesn't stop even while you stir.
- Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn't stop as you stir.
- Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
- If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.
Nutrition Facts : Calories 599 kcal, Carbohydrate 154 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 147 g, ServingSize 1 serving
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.
EASY CHERRY JAM
Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends
Provided by Anna Glover
Categories Condiment
Time 1h15m
Yield Makes 4 x 150g jars
Number Of Ingredients 3
Steps:
- Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
- After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
- Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein
CHERRY PRESERVES
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 half-pint jars
Number Of Ingredients 3
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
- In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
- Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
- With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.
- Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean damp towel. Using the tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.
SURE.JELL CHERRY JAM
Bring together sweet cherries, sugar, lemon juice and fruit pectin in this scrumptious SURE.JELL Cherry Jam. Follow this simple, jamtastic recipe today!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 6 (1-cup) jars or 96 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. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. 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 middles 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 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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Ratings 72Calories 130 per servingCategory Breakfast, High Tea
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Wash drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.Pro tip - Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
- In a heavy bottom pan, combine the cherries, sugar, salt, and lemon juice.Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
EASY CHERRY JAM RECIPE - HOW TO MAKE CHERRY JAM - DELISH
From delish.com
Total Time 45 mins
- In a small saucepan over medium heat, combine cherries, sugar, salt, and 1 tablespoon cold water.
- Bring mixture up to a simmer and cook, stirring occasionally, until cherries begin to break down, 12 to 15 minutes.
- If using, add amaretto and continue to cook until mixture has thickened and leaves a trail behind your spoon when you stir, about 10 minutes more.
- When jam has thickened and reached 221°, remove from heat and transfer to a clean glass jar.
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