CHERRY PRESERVES
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 half-pint jars
Number Of Ingredients 3
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
- In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
- Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
- With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.
- Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean damp towel. Using the tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.
CHERRY & CINNAMON CONSERVE
Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat it all at once
Provided by Mary Cadogan
Categories Afternoon tea, Condiment
Time 55m
Yield Makes about 1kg
Number Of Ingredients 4
Steps:
- Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
- Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
SOUR CHERRY PRESERVES
Categories Condiment/Spread Fruit Condiment Cherry Summer Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 5
Steps:
- Toss together cherries, sugar, and lemon juice in a large bowl.
- Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Discard outer shells and tie white kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
- Sterilize jars and lids .
- Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide cherries among jars using a slotted spoon.
- Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.
- Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
- Let preserves stand in jars at least 1 day for flavors to develop.
EASY CHERRY JAM
Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends
Provided by Anna Glover
Categories Condiment
Time 1h15m
Yield Makes 4 x 150g jars
Number Of Ingredients 3
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
SWEET CHERRY AND LEMON CONSERVE
Provided by Justin Rashid
Categories Breakfast Low Sodium Lemon Cherry Summer
Yield Makes two 8-ounce jars
Number Of Ingredients 4
Steps:
- Place a clean plate in your freezer.
- Pit and halve cherries, reserving juice. Cherries and juice together should make about 3 packed cups.
- Juice the lemon. You should have about 3 tablespoons. Cut membrane away from lemon peel and discard membrane. Slice peel (zest and pith) very finely - slices should be approximately 1/16-inch thick and 3/4-inch long. You should have about 1/2 cup peel.
- Combine cherries and their juice, lemon juice, peel, and sugar in a nonreactive bowl. Stir, and let stand at room temperature 1 hour.
- Pour mixture into a large, heavy-bottomed saucepan or preserving kettle. (To allow space for foaming as mixture boils, ingredients should take up no more than 1/3 of volume of saucepan.)
- Bring mixture to boil over medium heat. Boil, uncovered, 15 minutes, stirring frequently with a wooden spoon to minimize foaming.
- When reduced by almost half (foam will disappear and small, clear bubbles will form), remove plate from freezer and place a teaspoon of conserve on surface of plate. Allow to cool 1 minute, then test consistency with your finger, and taste. If conserve has a thick, syrupy consistency, it's done. If it doesn't, boil for a few minutes more and repeat cold plate test, continuing until desired consistency is achieved.
- Immediately after turning off heat, use a ladle and funnel to carefully fill canning jars with hot conserve. Wip lip of each jar to remove any stickiness. Top with lids and screw bands, then use pot holder or dry kitchen towel to hold jars while twisting screw bands closed.
- Immediately invert jars and place them upside-down on counter. After five minutes, return jars to right-side up. Allow to cool and thicken overnight.
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SWISS CHERRY CONSERVE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Estimated Reading Time 2 minsCategory Jam RecipesCalories 36 per serving
- Wash the cherries and dry them well on a clean tea towel. Working over a bowl so you collect the juices, remove their stones. Using a cherry pitter is by far the quickest way, but you can cut the cherries open and remove the stones with the tip of a small sharp knife.
- Put the pitted cherries and the jam sugar in a large mixing bowl and stir together well. Set aside for at least 3 hours, stirring now and then, to encourage the juices and sugar to produce a syrup. Put the granulated sugar in a heatproof mixing bowl.
- Heat the oven to 150°C/130°C fan/gas 2. Put 3-4 small saucers in the freezer and wash the jars. Put them in the oven with the bowlful of sugar and leave for 15 minutes for the jars to sterilise and the sugar to warm.
- Transfer the cherries and syrup to a large stainless steel pan, add the lemon juice and bring to a gentle simmer. Cook for 5-7 minutes until the fruit is just tender. Add the oven-warmed granulated sugar and stir gently over a low heat until the sugar has completely dissolved (take care not to overcook the fruit – keep the cherries as intact as possible).
EASY HOMEMADE CHERRY JAM WITHOUT PECTIN - LARDER LOVE
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- Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.
- Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string. Pop this bag into the pan with the cherries,
- Gently heat the cherries with the juice of the lemons, 4 tablespoons of water and the sugar until the latter dissolves completely.
EASY BLACK CHERRY JAM RECIPE – CONSERVE METHOD
From fussfreeflavours.com
4.8/5 (30)Total Time 50 minsCategory Jams And PreservesCalories 44 per serving
- Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
- Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.
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