Spiced Cherry Jam Small Batch Recipes

SPICED CHERRY JAM

Steps:

• Place the cherries in a saucepan over medium-low heat.
• Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar.
• Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil.
• Lower heat and boil gently for five minutes occasionally mashing mixture.
• Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness.
• Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.

SPICED CHERRY JAM, SMALL BATCH

Steps:

• Pit cherries, then process cherries and their juice in a food processor or chop finely by hand.
• Pour cherries and lemon juice into a non-reactive saucepan and bring to a boil, stirring frequently.
• Stir in cinnamon, cloves, and salt.
• Gradually stir in pectin with a whisk. Bring mixture to a full boil, stirring constantly.
• Add in the sugar, stirring to dissolve.
• Return to a boil, boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam from top with a slotted spoon.
• Pour carefully into 4 oz. jars.
• Wipe rims of jars, place lids on and screw bands on just finger tight.
• Process sealed jars in a hot water bath canner for 10 minutes to seal.
• Place jars onto a dishcloth-covered countertop or cutting board to cool.
• Do not move the jars until they are cooled.
• After they are cooled, test the seals by pressing the center of lid with your finger. If the lids springs up when you lift your finger, it is NOT sealed. Refrigerate any unsealed jars of jam and use them within a few days. Sealed jars are good stored in a dry place for up to a year.

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.