CHERRY JAM
Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 55m
Number Of Ingredients 4
Steps:
- 1. First chop your cherries up in a food processor or by hand. I coarsely chopped mine.
- 2. Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
- 3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- 4. Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.
SOUR CHERRY AMARETTO JAM
This jam is not only great to spread on toast but also to fill sandwich cookies and other pastries.
Provided by mixerlisl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 40
Number Of Ingredients 4
Steps:
- Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in amaretto liqueur.
- Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 83 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 18.8 g
SOUR CHERRY JAM
I think I got this off the net a long time ago. I have also made it with semi sweet cherries and it was very good.
Provided by NoraMarie
Categories Low Protein
Time 1h20m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash, stem, and pit cherries.
- Chop them small pieces.
- Put fruit and sugar in a large saucepan.
- Boil hard for 1 minute.
- Remove from heat and stir in liquid pectin.
- Skin 5 minutes.Add almond extract,.
- Put in jars and seal with hot lids.
- I sometime do a 5 minute hot bath, but not everytime.
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
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.
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 JELLY
Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.
Provided by kdp4640
Categories Jellies
Time 1h
Yield 7 half pints
Number Of Ingredients 4
Steps:
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.
Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3
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