Nanking Cherry Jam Jelly Recipes
NANKING CHERRY JAM/JELLY
I came up with this recipe after making Nanking Cherry Jelly from a different recipe. This one is a little bit more tart and not as stiff as the other recipe. I used a whole apple (core and peel included) for a little extra pectin. First you have to make the juice from the cherries, then you can make jelly by straining through a cheesecloth or make jam by squeezing the pulp through a colander to get rid of the seeds.
Provided by Scutch
Categories Jellies
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make Juice.
- Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
- Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
- Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
- Add 3 1/2 - 4 cups of sugar, mix well.
- Bring back to a full rolling boil and boil for 4 minutes.
- Add 1 pouch of liquid pectin and lemon juice.
- Stir for 5 minutes.
- Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.
Nutrition Facts : Calories 708.3, Fat 0.8, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 182.2, Fiber 8.7, Sugar 168.6, Protein 4.2
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
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