CANNING CHERRY JAM
Canning cherry jam is a great way to preserve this perfect summertime stone fruit. A delicious cherry preserves recipe uses meaty Bing cherries to make this black cherry jam. This cherry preserves recipe is perfect over Brie and other soft cheeses, but is also amazing over homemade bread and butter.
Provided by Ann Accetta-Scott
Categories Canning
Time 40m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 2232 calories, Carbohydrate 578 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 grams, Sodium 55 grams sodium, Sugar 545 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHERRY PRESERVES
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 half-pint jars
Number Of Ingredients 3
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 four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover 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 water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
- In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the 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 mixture, and cook, stirring frequently, until 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 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 2 or 3 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 the rim with a clean damp towel. Using the 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 filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
HOMEMADE SURE.JELL CHERRY FREEZER JAM
Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse 5 clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
LITTLE SMOKIES IN CHERRY PRESERVES
My aunt always makes little smokies this way. It's by far the best recipe and easiest that I know for little smokies. I couldn't find one like it on Zaar. We use it on family buffets for events such as showers or Super Bowl and it is always a favorite.
Provided by Aggiezoey
Categories Meat
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little. Stir occasionally to keep from burning or sticking.
- We put them in a serving dish if they are going to be eaten fairly quickly. If to be left out for guests to graze on for awhile, then we puy them in a fondue pot (or sometimes we set out an electric skillet on low) to keep warm.
- Easily doubled or tripled for large crowds.
- Note - two 18 ounce jars of preserves and 3 packages of smokies do well for a large batch.
Nutrition Facts : Calories 579.9, Fat 30.8, SaturatedFat 10.7, Cholesterol 72.6, Sodium 1187.4, Carbohydrate 61.1, Fiber 0.9, Sugar 43.2, Protein 14.4
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
BLACKBERRY AND BING CHERRY PRESERVES
It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust.
Provided by Luby Luby Luby
Categories Berries
Time 1h30m
Yield 12 half-pint jars
Number Of Ingredients 7
Steps:
- Rinse blackberries and cherries.
- Press blackberries through a sieve or a food mill to remove the seeds.
- Stem cherries and remove pits.
- Coarsely chop cherries in a food processor.
- Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
- Bring to a boil and cook 1 minute, stirring constantly.
- Add sugar all at once and return to a boil.
- Bring to a boil that cannot be stirred down and boil 1 minute.
- Remove from heat and add almond extract.
- Let sit for 5 minutes stirring every 30 seconds.
- Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
- Wipe rims and place lids and screw rings on jars.
- Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
- Place lid on pot and bring to a hard rolling boil (do not remove lid).
- Process in boiling water bath for 10 minutes.
- Turn off heat, remove lid from pot and let sit for 5 minutes.
- Remove jars from pot and set aside to seal and cool.
Nutrition Facts : Calories 604, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 20.1, Carbohydrate 153.7, Fiber 9.1, Sugar 136.8, Protein 2.8
GROUND CHERRY PRESERVES
Ground Cherry, a.k.a. Husk Tomato, is an orange fruit similar in size and shape to a cherry tomato. It is close kin to the tomatillo. The fruit is covered in papery husk. Flavor is a pleasant, unique tomato /pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors. Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. Fruits are excellent when dipped in chocolate, and can be dried and eaten. Cooking time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 40m
Yield 3 1/2 pints
Number Of Ingredients 4
Steps:
- Remove husks from ground cherries and wash.
- Boil water, sugar and lemon juice together for five minutes or until clear; skim.
- Add fruit and simmer until clear and tender.
- Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.
Nutrition Facts : Calories 337.5, Sodium 4.3, Carbohydrate 87.7, Fiber 0.1, Sugar 86.2, Protein 0.1
BLUEBERRY-CHERRY JAM
I got this recipe from an internet search. It said it was exported from MasterCook from Kraft General Foods. It is very easy to make and is excellent jam. The recipe called for sour cherries, but I used sweet ones and it turned out wonderfully. Very nice blend of flavors.The cherry measurement is approx 3 cups pitted. You will need to chop the cherries and measure out the 1 & 1/2 cups after they have been chopped. It takes about 3 cups to get 1 & 1/2 cups chopped.
Provided by Zaney1
Categories Cherries
Time 11m
Yield 5 half pint jars
Number Of Ingredients 4
Steps:
- Measure berries, then crush.
- Pit and finely chop cherries then measure.
- Mix fruit into 8 qt pot.
- Add pectin to fruit in pot.
- Bring to a full boil over high heat.
- Add sugar and stir.
- Return to a boil and boil hard for 1 minute, stirring constantly.
- Remove from heat, skim off any foam and ladle into hot jars.
- Wipe jar rims and threads, top with two piece lids, tighten lids.
- Process for 10 minutes in hot water bath.
Nutrition Facts : Calories 682, Fat 0.3, Sodium 2.2, Carbohydrate 175.9, Fiber 2.4, Sugar 171.5, Protein 0.9
SURE.JELL CHERRY JAM
Bring together sweet cherries, sugar, lemon juice and fruit pectin in this scrumptious SURE.JELL Cherry Jam. Follow this simple, jamtastic recipe today!
Provided by My Food and Family
Categories Home
Time 45m
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
BLACK CHERRY PRESERVES
Marmellata di Ciliege - from 'The Silver Spoon Cookbook' I love cherries so this looked like a recipe I needed to keep. Yield is unknown.
Provided by GothicGranola
Categories Fruit
Time 4h30m
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 4590.9, Fat 3.5, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 1182.5, Fiber 36.7, Sugar 1123.4, Protein 18.6
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