Sweet Cherry Jam With Spices And Red Wine Recipes

Steps:

• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
• Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

Steps:

• Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry.

Steps:

• In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
• When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
• Serve the jam with pork, beef, chicken, or fish, or try it with roasted vegetables.

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.)

Steps:

• Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
• Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.

Steps:

• Place the cherries in a saucepan over medium-low heat.
• Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar.
• Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil.
• Lower heat and boil gently for five minutes occasionally mashing mixture.
• Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness.
• Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.