SOUR CHERRY JAM
Sour cherry jam is just packed with incredible cherry flavor.
Provided by Ashley Adamant
Time 1h5m
Number Of Ingredients 3
Steps:
- Pit fresh 3 lbs sour cherries. If working with pitted fruit, the total weight should be about 2 1/2 lbs pitted, or roughly 5 cups pitted fruit.
- Place the fruit in a heavy-bottomed jam pot along with lemon juice. Bring to a boil over medium-high heat.
- Cook the cherry mixture, stirring continuously to avoid boil-overs, for about 20 minutes until the fruit has completely fallen apart.
- Add sugar. (If adding pectin, now is the time, see notes).
- Continue cooking the jam until it reaches gel stage, about 25 to 30 more minutes.
- Test for gel stage on a plate that's been placed in the freezer, or with an instant-read thermometer (220 degrees F at sea level).
- Turn off heat and ladle jam into prepared jars. De-bubble, wipe rims and adjust headspace to 1/4 inch. Store in the refrigerator for immediate use (within 1 month), or process in a water bath canner for 10 minutes for a shelf-stable jam.
CHERRY ALMOND JAM RECIPE {IT'S AMAZING!!!}
Out of all the jams I've made over the years {and I've made a lot!} this recipe for cherry almond jam is HANDS DOWN my favorite all time jam recipe. Who knew, that after all these years of canning, there were still undiscovered recipes that could knock my socks off! I don't know about you, but I LOVE finding new recipes, especially ones that can make a simple hostess or last minute gift.
Provided by Mavis Butterfield
Number Of Ingredients 5
Steps:
- Bring a boiling-water canner, 3/4 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 well before filling.
- In a 6 - 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and 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 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}.
- Yields {6} 1/2 pints plus a wee bit extra for snacking.
CHERRY ALMOND PRESERVES
This recipe came from my mother-in-law. It's very old-fashioned-in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream-the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children-girls 16 and 14 and a son who's 12.
Provided by Taste of Home
Time 45m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
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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