SWEET CHERRY JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
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
SWEET CHERRY JAM
Make and share this Sweet Cherry Jam recipe from Food.com.
Provided by Coppercloud
Categories Cherries
Time 43m
Yield 6 Half pint
Number Of Ingredients 5
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.
Nutrition Facts : Calories 778.9, Fat 0.3, SaturatedFat 0.1, Sodium 20.7, Carbohydrate 201.6, Fiber 4.2, Sugar 189.9, Protein 1.8
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- 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.
- and pit cherries. Finely chop or grind fruit. Measure exactly 3 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
- 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. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
- immediately into prepared jars, filling to within 1/8 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.)
HOW TO CAN CHERRY JAM - WYSE GUIDE
From wyseguide.com
5/5 (1)Calories 36 per servingCategory Spreads
- Lightly mash cherries into measuring glass to adequately measure and begin drawing the natural juices. Combine cherries, sugar, lemon zest and juice in a large, heavy-bottomed kettle (8-quart).
- Bring the jam to a boil and then slow simmer over medium-high heat. Mash the mixture while it cooks to help break down the cherries. This recipe contains no added pectin so the jam thickens naturally with sugar and cooking.
- Cook for at least 25-30 minutes. If your cherries aren’t breaking down, you can quicken the process by using an immersion blender to combine the jam. I like to leave some pieces intact so you know what type of jam it is.
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