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.
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
SWEET CHERRY LOGANBERRY JAM
This is wonderful and something a little different from the usual. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area.
Provided by Samantha in Ut
Categories Berries
Time 1h15m
Yield 8 oz jars, 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare canner, jars and lids.
- In a large, deep stainless steel saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving a 1/4 in headspace. Remove air bubbles. Wipe rim and place lid and ring on.
- Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canning lid. Wait 5 minutes and remove jars, cool and store.
Nutrition Facts : Calories 736.5, Fat 0.3, Sodium 17.6, Carbohydrate 190.1, Fiber 4.5, Sugar 178.8, Protein 1.4
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
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
LINGONBERRY JAM
A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).
Provided by LOTTAAN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
- Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 10.8 g, Fiber 1.6 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 8 g
CERTO® LOGANBERRY JAM
Wondering what to do with those quarts of loganberries? Wonder no more. This CERTO Loganberry Jam recipe will put them to scrumptious use!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 7 (1-cup) jars or 112 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.
- Crush loganberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) 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 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 12 g, Protein 0 g
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