Cherry Plum Preserves Jam Jelly Food

SMALL BATCH CHERRY PLUM JAM

Steps:

• Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
• Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
• Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
• Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
• Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
• Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
• Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
• When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
• Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
• When jars are cool enough to handle, remove rings and check seals.
• Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.

WILD PLUM JELLY

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

PLUM JELLY

Steps:

• Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
• Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 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 residue. Top with lids and screw rings on finger-tight.
• 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 15 minutes. Remove jars from water bath and tighten rings.
• Place jars on a towel to cool until lids pop. Press lids to confirm the seal.

SURE.JELL PLUM JAM

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 well before filling.
• Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming. 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.
• 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 needed.) 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 middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

QUICK CHUNKY PLUM AND CHERRY JAM

Steps:

• Mix plums, cherries, sugar, and allspice in heavy large saucepan. Cover and cook over low heat until sugar dissolves and juices form, stirring occasionally, about 15 minutes. Uncover and increase heat to medium. Cook until plums start to fall apart and preserves are thickened and reduced to 2 1/4 cups, stirring occasionally, about 25 minutes longer. If desired, break up any large plum pieces. Transfer to bowl and refrigerate until cold, about 2 hours.

CHERRY PLUM PRESERVES "JAM & JELLY "

Steps:

• Place pectin in the bottom of the jam & jelly maker.
• Top with fruit, butter, lemon juice.
• Set for jam.then enter.
• Wait 4 minutes when beeps gradually add sugar.
• Place lid on.
• When done press cancel and unplug appliance.
• Preserve water canning method.
• Fill Sterilized jars leaving 1/4 inch headspace.
• Wipe rims and place lids and rings.
• Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
• Place at room temperature for 12 - 24 hours.
• Check lids. and store for up to 1 years.
• Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

PLUM JAM

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 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 10 minutes.
• 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. Refrigerate opened jars for up to 3 weeks.