Cherry Lime Jam Recipes

Steps:

• In a medium saucepan, combine cherries, zest, sugar, and 1/4 cup water. Cook over medium-high until mixture is thickened and large bubbles form, 6 to 8 minutes.
• In a small bowl, stir together cornstarch and 1 tablespoon cold water; stir into cherry mixture. Boil, stirring, for 1 minute; cool.

Steps:

• Divide the cherries and juice amongst 4 copper mugs or lowball glasses. Use a fork to smash the cherries a bit. Pour the vodka (or ginger ale for a mocktail) and ginger beer evenly among the mugs. Squeeze the lime juice over top and scoop in a generous amount of crushed ice. Garnish with extra cherries, cherry juice and lime wedges.

Steps:

• Add the cherries, sugar, lime juice and water to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
• Add the lime zest, stirring to evenly distribute throughout the jam.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely

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.

Steps:

• Wash your berries and pit your cherries! Hey, that rhymes!
• I use organic dried cane sugar or sucanat for my sweetener, but regular sugar will do fine too.
• Wash your lime and roll it under your hand on the counter top to help it release more juice. You can also put it in the microwave for about 30 seconds or so, then roll it.
• Juice the lime. Sure you can use juice from a bottle, but fresh makes a difference. Plus you get real lime zest. Lime zest is hard to find in the spice section, at least around here.
• Zest the lime until you get at least a teaspoon. I also added a few thin strips of lime peel (try not to get much pith -the white part-) because I love candied citrus peel.
• Put into your pan in order, sugar, pectin, berries, then lime. The breadmaker commandments say it matters. I didn't do it that way because I am a rebel and it turned out fine.
• Put your bowl into the breadmaker. Turn it to the jam setting. Let her rip! Check it at about 5 minutes in then maybe 5 minutes later, just to make sure nothing is sticking to the side. Other than that, it's like magic and does it without your input.
• Go for a run, watch an episode of your favorite TV drama, or chill for about 90 minutes.
• When your jam is done, open the bread machine and let it cool for quite awhile because hot fruit burns are NASTY!