FRESH BING CHERRY JAM
Make and share this Fresh Bing Cherry Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Cherries
Time 6h15m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.
- Sprinkle with pectin.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
- Store, covered, in the refrigerator for up to 2 months.
- Or spoon into small plastic storage containers and freeze for up to 2 months.
Nutrition Facts : Calories 388.5, Fat 0.3, SaturatedFat 0.1, Sodium 31.9, Carbohydrate 100.1, Fiber 2.6, Sugar 95.8, Protein 1.3
BC CHERRY JAM
When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.
Provided by Pepper
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 40
Number Of Ingredients 6
Steps:
- Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 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.
SWEET CHERRY JAM
Make and share this Sweet Cherry Jam recipe from Food.com.
Provided by Coppercloud
Categories Cherries
Time 43m
Yield 6 Half pint
Number Of Ingredients 5
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.
Nutrition Facts : Calories 778.9, Fat 0.3, SaturatedFat 0.1, Sodium 20.7, Carbohydrate 201.6, Fiber 4.2, Sugar 189.9, Protein 1.8
HOMEMADE SURE.JELL CHERRY FREEZER JAM
Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.
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 5
Steps:
- Rinse 5 clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, 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
SURE.JELL CHERRY JAM
Bring together sweet cherries, sugar, lemon juice and fruit pectin in this scrumptious SURE.JELL Cherry Jam. Follow this simple, jamtastic recipe today!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 6 (1-cup) jars or 96 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 jars well before filling.
- Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. 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 middles 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 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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