BLACK CHERRY JAM - CONSERVE METHOD
A delicious easy cherry jam made using the conserve method, so preserving the fruit in its whole form. No need to use jam sugar with added pectin - just add a little lemon juice to help the fruit set. Gluten Free.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 50m
Number Of Ingredients 3
Steps:
- Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
- One third of the fruit - about two cups into quarters
- Put in a bowl cover with sugar add lemon juice. Stir. Cover and leave.
- Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sugar 11 g, ServingSize 1 serving
HOMEMADE CHERRY PRESERVES RECIPE
These cherry preserves are great on toast for breakfast, the perfect spread to add to your meat and cheese board, or a delectable sauce spooned over a scoop or two of ice cream.
Provided by The Hungry Hutch
Time 1h
Number Of Ingredients 5
Steps:
- Add all of the ingredients to a large, nonstick pot over medium heat. Once up to a gentle simmer, keep it there, reducing the heat as necessary. Cook the preserves, stirring regularly, until most of the liquid has evaporated and the volume has reduced by about half, about 45 minutes. Spoon into a mason jar or other container, let cool, and refrigerate up to 3 weeks.
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.
CHERRY & CINNAMON CONSERVE
Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat it all at once
Provided by Mary Cadogan
Categories Afternoon tea, Condiment
Time 55m
Yield Makes about 1kg
Number Of Ingredients 4
Steps:
- Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
- Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
SWEET CHERRY AND LEMON CONSERVE
Provided by Justin Rashid
Categories Breakfast Low Sodium Lemon Cherry Summer
Yield Makes two 8-ounce jars
Number Of Ingredients 4
Steps:
- Place a clean plate in your freezer.
- Pit and halve cherries, reserving juice. Cherries and juice together should make about 3 packed cups.
- Juice the lemon. You should have about 3 tablespoons. Cut membrane away from lemon peel and discard membrane. Slice peel (zest and pith) very finely - slices should be approximately 1/16-inch thick and 3/4-inch long. You should have about 1/2 cup peel.
- Combine cherries and their juice, lemon juice, peel, and sugar in a nonreactive bowl. Stir, and let stand at room temperature 1 hour.
- Pour mixture into a large, heavy-bottomed saucepan or preserving kettle. (To allow space for foaming as mixture boils, ingredients should take up no more than 1/3 of volume of saucepan.)
- Bring mixture to boil over medium heat. Boil, uncovered, 15 minutes, stirring frequently with a wooden spoon to minimize foaming.
- When reduced by almost half (foam will disappear and small, clear bubbles will form), remove plate from freezer and place a teaspoon of conserve on surface of plate. Allow to cool 1 minute, then test consistency with your finger, and taste. If conserve has a thick, syrupy consistency, it's done. If it doesn't, boil for a few minutes more and repeat cold plate test, continuing until desired consistency is achieved.
- Immediately after turning off heat, use a ladle and funnel to carefully fill canning jars with hot conserve. Wip lip of each jar to remove any stickiness. Top with lids and screw bands, then use pot holder or dry kitchen towel to hold jars while twisting screw bands closed.
- Immediately invert jars and place them upside-down on counter. After five minutes, return jars to right-side up. Allow to cool and thicken overnight.
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EASY HOMEMADE CHERRY JAM WITHOUT PECTIN - LARDER LOVE
From larderlove.com
Estimated Reading Time 7 mins
- Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.
- Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string. Pop this bag into the pan with the cherries,
- Gently heat the cherries with the juice of the lemons, 4 tablespoons of water and the sugar until the latter dissolves completely.
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