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.
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
BLACK BING CHERRY PRESERVES
Make and share this Black Bing Cherry Preserves recipe from Food.com.
Provided by JamesDeansGirl
Categories Low Protein
Time P2DT15m
Yield 1 1/2 pints
Number Of Ingredients 4
Steps:
- Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
- Set aside to plump, several hours or as long as overnight.
- Add the water to the cherries and bring to a boil.
- Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.
- Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
- The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
- Store in the refrigerator, or (better) in the freezer.
Nutrition Facts : Calories 1367.3, Fat 1.2, SaturatedFat 0.2, Sodium 5.6, Carbohydrate 352.5, Fiber 10.9, Sugar 333.3, Protein 5.6
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- Wash, drain, pit and de-stem cherries. Chop cherries into small pieces (make sure chopped cherries measure out to one quart, which is the equivalent of 4 cups).
- Ladle hot jam into hot jars. Leave ¼ inch headspace in each jar. Remove any air bubbles from filled jar, by inserting plastic utensil into jar between jam and jar to release air that is trapped. Wipe the jar rim very good to ensure no sticky residue is present. Place lid and screw band onto jar. Tighten to fingertip tight only. Using canning tongs, carefully place each jar onto an elevated rack in simmering water (180 degrees) in water bath canner. Repeat the process until all your jars are filled and in canner.
- Lower the filled rack into the simmering water. Make sure that the jars are completely covered with water (water must be an inch over the top of jar). Turn the heat to medium-high. Put a lid on the canner, and bring the water inside to a full, rolling boil. Once the water reaches a rolling boil, process the half-pint jars for 10 minutes. When 10 minutes is up, turn the heat off and take the lid off the pan. Let the jars sit in the hot water for 5 minutes, then carefully remove jars to a dish towel on the counter (Do not place hot jars directly on counter-they might crack, due to temperature variations). Let jars cool, upright, for 12 hours, without moving. Once cool, check to ensure a proper seal has been achieved, then label jars and store in pantry.
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