Homemade Surejell Cherry Freezer Jam Food

TART CHERRY JAM - COOKED

Tart Cherry Jam - cooked image

Make and share this Tart Cherry Jam - cooked recipe from Food.com.

Provided by Dianne Jones

Categories Fruit

Time 1h15m

Yield 6-8 cups

Number Of Ingredients 5

Ingredients

4 cups prepared seeded cherry pulp
4 3/4 cups sugar
1 box Sure-Jell
1/2 teaspoon butter
1/4 teaspoon almond extract

Steps:

Follow sure Jell Directions.
Water Bath Can 15 minutes using regulation jars& new caps.
Note: put your fingers into the pulp to find any missing seeds before you make jam.
Follow Sure Jell Instructions for Cooked Jam.
Please water-bath all Jam for 15 minutes.
Jam canned this way will be safe& last over 2 years without mold.

Nutrition Facts : Calories 643.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 18.9, Carbohydrate 165.9, Fiber 0.7, Sugar 158.2

FREEZER JAM

Freezer Jam image

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h45m

Yield Makes 7 cups

Number Of Ingredients 4

Ingredients

5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Steps:

Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 40 g

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