Black Cherry Jam Conserve Method Food

BLACK BING CHERRY PRESERVES

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.

CANNING CHERRY JAM

Steps:

• Place lids into the warmed mini slow cooker and prepare jars and canner.
• Sort and wash fully ripe cherries; remove any stems, leaves, and pits.
• Coarsely chop cherries into larger pieces, add to a non-reactive pot.
• Allow the cherries to come to boil, stirring the cherries often. Using a potato musher, press down on the cherries to extract their natural juices.
• Add pectin and stir well.
• On high heat stir the cherries continually, bring the cherry mixture to a hard boil.
• Stir in the sugar or sweetener of choice and return to a full bubbling boil. Allow the black cherry jam to hard boil for 2 minutes, making sure to stir constantly.
• Remove from heat and skim any foam which is present.
• Using a jar funnel and ladle, fill jars leaving a 1/4-inch headspace.
• Wipe the rims of the jars with a clean dishtowel dipped in water.
• Add warmed lids and rings to finger tight.
• Follow the instruction for processing jars in a steam or hot water bath canner using the processing time based on the altitude which you reside. See the chart for the correct processing time in the original post.

BLACK CHERRY JAM - CONSERVE METHOD

Steps:

• Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
• One third of the fruit - about two cups into quarters
• Put in a bowl cover with sugar add lemon juice. Stir. Cover and leave.
• Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.

BLACK FOREST PRESERVES

Steps:

• Prepare canner, jars, and lids.
• In a bowl, combine sugar and cocoa. Stir well.
• In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
• Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

BC CHERRY JAM

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.

BLACK CHERRY PRESERVES

Steps:

• Place the cherries in a pan, add the sugar and let stand in a cool place for 3 hours.
• Sprinkle the cherries with lemon juice and cook over medium heat, stirring occasionally, for about 1 1/2 hours until the preserve is of an even consistency. Ladle into warm, sterilized glass jars while still hot and let cool, then seal tightly.