Tart Cherry Jam Recipes

Steps:

• Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
• Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
• Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
• Photography by Steve Giralt

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:

• Follow sure Jell Directions.
• Water Bath Can 15 minutes using regulation jars& new caps.
• Note: put your fingers into the pulp to find any missing seeds before you make jam.
• Follow Sure Jell Instructions for Cooked Jam.
• Please water-bath all Jam for 15 minutes.
• Jam canned this way will be safe& last over 2 years without mold.

Steps:

• Start early in the day (I usually start right after breakfast.) Gather ingredients and equipment. Wash jars, lids and rings. Fill canning pot (with rack inserted,) with water to 2 inches below the top (typically should be the first ring on pot.) Place on large burner of stove (no heat yet.)
• Place jars, open end up, in large stockpot (not canner;) fill jars and stockpot with water. Cover pot with lid. Place on stove (no heat yet.) (See **NOTE.)
• **NOTE: You may sterilize jars in dishwasher that has a sterilize option, just be sure that they are scalding hot when you fill them. Also, some folks sterilize their jars in the canner. I don't because I can never get that white mineral (lime) residue off of the inside of the canner. (Everyone has their own way of doing things, so if you do things differently, and it works for you, go for it!)
• Place washed lids in small pan filled with water; place on small burner of stove (no heat yet.)
• Set up remainder of equipment by placing one unfolded dish towel on a counter or table away from drafts. Place the other dish towel, unfolded, on counter nearest stove. On the towel, place jar lifter, lid lifter or tongs, jar funnel, rings, long handled spoon, soup ladle and clean, damp dish cloth ( keep dish cloth away from area of towel where jars will sit while filling because a cold wet spot could cause a jar to break.)
• Wash cherries; place in one of the medium/large bowls. Place bowl on comfortable work surface along with remaining bowl and garbage bowl.
• Remove stems and pit the cherries. For right-handed folks, place empty bowl to the left. Pick up a cherry, remove stem and discard; squeeze cherry between left forefinger and thumb, over the empty bowl; remove pit with right hand; drop cherry in empty bowl; discard pit. Repeat until half of the cherries are pitted.
• Time to turn the heat on under the canner and the stockpot with the jars. Set heat to high. Keep an eye on them. When the pot with the jars comes to a full boil (it will usually take at least 20 minutes to come to a boil,) set timer for 10 minutes. Jars must be boiled for at least 10 minutes, then kept at a simmer until ready to fill with the jam. It will take quite a bit longer for the canner to come to a boil (be sure to have the lid on the canner.)
• While waiting for the pots to boil, continue pitting the cherries.
• When the timer goes off and the jars have boiled for 10 minutes, reduce heat to a simmer. Now turn heat on high under the small pan of water with the lids; when the water comes to a boil, lower heat to medium-low/low; allow lids to barely simmer until ready to place on filled jars.
• When canner comes to a full boil, lower heat very slightly to avoid too much evaporation and lowering of water depth in canner. Boiling water may be added to the canner if it becomes too low. Filled and sealed jars must be covered by at least one to two inches while processing.
• When cherries are all pitted, add to bowl of a food processor fitted with an S-blade (or a blender.) Pulse until finely chopped. You may need to do this in 2 or 3 batches.
• Pour the chopped cherries into a bowl. Use a "dry measure" cup to measure 5 cups into the dutch oven.
• Measure 3 level cups sugar into a medium bowl. From that bowl of sugar, measure out a level 1/4 cup of sugar and pour into a small bowl or cup. Add 1 package of Sure-Jell pectin for lower or no sugar recipes. Use a small spoon to mix well.
• Add the small cup of sugar mixed with the pectin to the cherries in the dutch oven. Stir until well combined. Add 1/2 teaspoon butter.
• Place bowl with remaining 2 3/4 cups sugar on counter within an arm's length of the stove. Make sure that dish cloth is still damp, but not dripping wet, and that all utensils are in place. It's showtime!
• Place pot of cherries over high heat. Stirring constantly, bring to a full rolling boil that can't be stirred down. Immediately add sugar, continuing to stir constantly; bring back to full rolling boil that can't be stirred down. Set timer for one minute.
• After boiling one minute, remove from heat. Use jar lifter to immediately remove (and drain) one jar. Set jar on dish cloth next to stove. Place funnel on jar. Ladle jam into jar, to 1/4 inch of rim. Remove funnel; place top side down on towel. Wipe rim of jar with damp cloth to remove any jam and ensure a proper seal.
• Use lid lifter or tongs to remove a lid from the small pan; place lid on filled jar; place ring on jar and tighten. Work quickly to continue filling jars before jam cools too much.
• Use potholder to remove lid from boiling canner; use jar lifter or tongs to carefully lift rack. Use jar lifter to place filled jars on rack. Carefully lower rack to bottom of the canner. Replace lid. When it begins to boil, set timer for 10 minutes.
• After jars have processed 10 minutes, shut heat off and carefully lift rack. With a dry pot holder in one hand, lift jar and place on the pot holder in your hand and move to the dish towel away from drafts. Repeat with remaining jars, leaving a good space between jars. Jars will begin to make a popping sound as they seal. Let sit, undisturbed, for 24 hours, then gently press on each lid to check for a good seal. If the lid "gives," the seal is no good and the jar must be refrigerated.
• Label jars, or use a permanent marker to write name of jam and date on lid. Store jars in a cool dark space, if possible. Refrigerate after opening.

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 three jars on the rack, and add the lids; it is not necessary to add the screw bands. Fill the pot with enough water to cover the 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 the water to a simmer (180 degrees), and simmer the lids and jars 10 minutes or until you're ready to fill them. Place 4 small plates in the freezer.
• In a medium stockpot, combine sour cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in one-third of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add 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 the mixture, and cook, stirring frequently, until the 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 the 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 two or three 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 rim with a clean damp towel. Using 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 the filled jar in simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching sides of pot and are spaced 1 inch apart.
• Raise the heat to high, cover stockpot, and bring the water to a boil. Process jars in the boiling water for 10 minutes. Using the canning tongs, transfer the jars to a wire rack to cool completely. Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that indicates a vacuum seal. Store jam in a cool, dark place up to 1 year.
• Use only two cups sugar, and add one cup of juice from the thawed cherries in step two.

Steps:

• In the bowl of a food processor, combine flour, sugar, salt, and zest; pulse 2 or 3 times to mix. Add butter; pulse until mixture resembles coarse meal.
• In a small bowl, beat egg yolks with Vin Santo. With machine running, add to flour mixture; process until dough comes together and pulls away from sides of bowl, 5 to 6 seconds. Turn dough out onto work surface; shape into disc. Cover with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees. In a small bowl, thin the jam with hot water a teaspoon at a time, stirring until smooth; season with a dash of pepper. Mix well. Set aside.
• Remove dough from refrigerator. On a lightly floured work surface, roll out dough to a circle 14 inches in diameter. Fit dough into a 12-inch fluted round tart pan with a removable bottom, pressing gently into sides and bottom. Trip excess pastry by rolling the rolling pin across top. Spread jam mixture over dough.
• Bake until filling is glossy and dough is deeply golden, 25 to 30 minutes. Transfer to a wire rack and cool for several minutes. Serve warm.