Brown Sugar Cherry Jam Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
• Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
• Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
• Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
• To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
• Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.

Steps:

• In a pot, mix cherries, pectin, lemon juice and lemon zest.
• Bring to a boil, stirring constantly.
• Add sugar, stir to combine.
• Bring to a rolling boil for 1 minute.
• Remove from heat, skim foam.
• Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
• Process jars in water bath for your recomended altitude.