BLUEBERRY-CHERRY JAM
I got this recipe from an internet search. It said it was exported from MasterCook from Kraft General Foods. It is very easy to make and is excellent jam. The recipe called for sour cherries, but I used sweet ones and it turned out wonderfully. Very nice blend of flavors.The cherry measurement is approx 3 cups pitted. You will need to chop the cherries and measure out the 1 & 1/2 cups after they have been chopped. It takes about 3 cups to get 1 & 1/2 cups chopped.
Provided by Zaney1
Categories Cherries
Time 11m
Yield 5 half pint jars
Number Of Ingredients 4
Steps:
- Measure berries, then crush.
- Pit and finely chop cherries then measure.
- Mix fruit into 8 qt pot.
- Add pectin to fruit in pot.
- Bring to a full boil over high heat.
- Add sugar and stir.
- Return to a boil and boil hard for 1 minute, stirring constantly.
- Remove from heat, skim off any foam and ladle into hot jars.
- Wipe jar rims and threads, top with two piece lids, tighten lids.
- Process for 10 minutes in hot water bath.
Nutrition Facts : Calories 682, Fat 0.3, Sodium 2.2, Carbohydrate 175.9, Fiber 2.4, Sugar 171.5, Protein 0.9
TRAVERSE CITY CHERRY FREEZER JAM
This recipe was given to me when I was stationed at the parish mother house in Traverse City, Michigan. A lady of the parish gave this to me along with a good supply of various flavors of jams made with jello and fruit. This jam is so easy to make you will want to make it more often to store in your freezer or refrigerator to...
Provided by Pat Duran
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- 1. Let cherries and sugar stand overnight, stirring often until you go to bed. In the morning: Pour cherry mixture into a medium heavy bottomed saucepan and bring to a boil and foil for 3 minutes. Add the dry package of jello and mix well; stir in butter. Cook until thick about 1 minute. Pour into hot steril 8 oz. jars. Cover with lids and store in refrigerator when cooled. or store in freezer for storage.
- 2. To make other jams: 4 c. sugar or to taste 5 c. mashed fruit 6 oz. pkg. jello to compliment fruit. Using directions above.
- 3. For 5 c. mashed fruit: For 6 oz. jello flavor: grape-------------------------------------grape peach-------------------------------------peach strawberry--------------------------------strawberry raspberry---------------------------------raspberry mandarin orange---------------------------orange rhubarb-----------------------------------strawberry blueberry---------------------------------berry/lemon
CERTO SOUR CHERRY JAM
Tell those sour cherries to turn that frown upside down in CERTO Sour Cherry Jam! CERTO Sour Cherry Jam makes a sweet and scrumptious spread.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 4
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 prepared fruit into 6- or 8-qt. saucepot.
- Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. 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 middle 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 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO® BLUEBERRY-SOUR CHERRY FREEZER JAM
What do you get when you combine sweet, luscious blueberries with the deliciously tart taste of sour cherries? In this case, a darn tasty freezer jam.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush blueberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blueberries into large bowl. Finely chop or grind pitted cherries. Measure exactly 1 cup prepared cherries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
CERTO STRAWBERRY-BLUEBERRY FREEZER JAM
Try an easy CERTO Strawberry-Blueberry Freezer Jam. This strawberry-blueberry freezer jam is the best way to capture the fruits' great flavor!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure 1 cup prepared strawberries into large bowl. Stem and crush blueberries thoroughly, one layer at a time. Measure 1 cup prepared blueberries into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CERTO SOUR CHERRY FREEZER JAM
If you love the tart, fruity taste of sour cherries, then this luscious jam belongs in your life-and your freezer!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Remove and discard stems and pits from cherries. Finely chop or grind cherries. Measure exactly 1-3/4 cups prepared fruit into large bowl. Gradually add sugar, stirring until well blended. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to prepared fruit mixture in large bowl; stir 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY-RASPBERRY JAM
When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin
Provided by Taste of Home
Time 25m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cherries and raspberries; stir in pectin. 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 eight hot sterilized half-pint jars, leaving 1/4-in. headspace. 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 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CERTO BLUEBERRY JELLY
Combine fresh blueberry juice, sugar and more for an easy blueberry jelly recipe. CERTO Blueberry Jelly produces gleaming jars of a homemade specialty!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 well before filling.
- Stem and crush blueberries, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. 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 5 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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g
CERTO® BLUEBERRY JAM
Think blueberry pie in a canning jar, and you're not far from this intensely fruity jam. Bonus: You'll be done in 45 minutes!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 9 (1-cup) jars or 144 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 well before filling.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. 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 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 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
BLUEBERRY/CHERRY JAM
This recipe is changed from Certo Pectin Crystals. Directions assume you know about canning. Times are estimates.
Provided by tasb395
Categories Lunch/Snacks
Time 1h
Yield 6 1/2 pints
Number Of Ingredients 5
Steps:
- Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
- In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
- Bring to a boil over high heat.
- Add all sugar.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
- Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
- Cooked jams may be stored on shelf unopened for up to 1 year.
- It's important to use sterilized jars, lids and utensils when preparing cooked jams.
- Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
- Lids should be placed in boiled water and kept warm until ready to use.
Nutrition Facts : Calories 735, Fat 0.4, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 189.6, Fiber 3.5, Sugar 182.9, Protein 1.3
CERTO BLUEBERRY FREEZER JAM
Love freezer jam? Then this luscious blueberry version, brightened with a zingy dose of lemon, is a must try.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to prepared fruit mixture in large bowl; stir 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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.
More about "certo blueberry sour cherry freezer jam recipes"
TART CHERRY JAM RECIPE - COOKING LSL
From cookinglsl.com
10 BEST CERTO LIQUID PECTIN RECIPES | YUMMLY
From yummly.com
CHERRY FREEZER JAM RECIPE IS SO EASY TO MAKE - THE …
From thespruceeats.com
SOUR CHERRY JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
20 FREEZER JAM RECIPES YOU HAVE TO TRY - TASTE OF HOME
From tasteofhome.com
30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM
From myfoodandfamily.com
4.5/5 (2)Category HomeServings 80Total Time 24 hrs 30 mins
FREEZER JAMS – CERTO
From certo.co.uk
BEST CHERRY JAM WITHOUT PECTIN (3 INGREDIENTS) - VEENA AZMANOV
From veenaazmanov.com
SOUR CHERRY JAM RECIPE – FOOD IN JARS
From foodinjars.com
SWEET OR SOUR CHERRY JAM RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHERRY JAM – CERTO
From certo.co.uk
You'll also love