30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM
Enjoy ripened sour cherries year-round with this sour cherry freezer jam! You'll love this 30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 80 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 5 (1-cup) 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. 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 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 40, 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
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
FREEZER JAM
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
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
CHERRY JELLY
Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.
Provided by kdp4640
Categories Jellies
Time 1h
Yield 7 half pints
Number Of Ingredients 4
Steps:
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.
Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CHERRY FREEZER JAM
The fact that this luscious SURE.JELL for Less or No Sugar Needed Recipes - Cherry Freezer Jam is a Healthy Living recipe, too-that's the cherry on top!
Provided by My Food and Family
Categories Home
Time P1D
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and pit cherries. Chop cherries very finely. Measure exactly 5 cups chopped cherries into large bowl.
- Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add cherries; stir 1 min. or until well blended.
- 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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
CHERRY FREEZER JAM RECIPE
Steps:
- Place six (250 mL) freezer-safe mason jars in the dishwasher and run through the wash cycle to sanitize. Leave the jars in the dishwasher until you're ready to fill them.
- Place the cherries and raspberries in a large bowl; mash with a potato masher or a large fork. Add the lime juice and water and stir.
- In a medium bowl, combine the sugar and pectin; stir well with a wire whisk to make sure the pectin is evenly distributed. Stir the sugar mixture into the fruit mixture; stir constantly for 3 minutes.
- Ladle the jam into each jar leaving about 1/2" of headspace. Wipe the tops of the jars with a damp cloth and place the lids on the jars; fasten securely. Let the filled jars stand at room temperature for one hour.
- Label the jars and refrigerate for 3 to 5 days until the jam sets. Then you can freeze them up to one year.
- When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; We do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before we want to use the jam.
Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Fat 0 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
GRAPE FREEZER JAM
Make and share this Grape Freezer Jam recipe from Food.com.
Provided by Lali8752
Categories Breakfast
Time 35m
Yield 7 cups
Number Of Ingredients 3
Steps:
- Measure fruit into large bowl.
- Measure sugar into medium bowl.
- Stir sugar into fruit.
- Set aside for 10 minutes.
- Stir occasionally.
- Stir Sure Jell into 3/4 cups water in small pan.
- Bring this mixture to a boil on high heat stirring constantly.
- Boil and stir for 1 minute.
- Remove from heat.
- Stir Sure Jell mixture into fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy (about 3 minutes).
- Pour quickly into clean plastic containers to within 1/2 inch of tops.
- Wipe off top edges of containers.
- Cover with lids.
- Let stand to room temp.
- Then store in fridge for immediate use or Freezer for up to 1 year.
- Thaw in fridge.
TART CHERRY JAM - COOKED
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
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
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
STRAWBERRY AND RAINIER CHERRY JAM
I had a lot of Rainier cherries that needed to be used right away and some strawberries in the freezer that I thought would help them make a great jam - and it did! This jam is now one of my kids favorites! I used really sweet Strawberries, so if your strawberries aren't as sweet you might want to add more sugar. Prep time doesn't include direction 1 (time to thaw strawberries and pit cherries - I usually do that the night before).
Provided by Enjolinfam
Categories Strawberry
Time 55m
Yield 1/2 pint jars, 8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw out frozen strawberries. Clean and pit cherries.
- Blend strawberries and cherries in a food processor.
- Pour mixture and lemon juice in 6-8 qt saucepan. Whisk in fruit pectin and sugar. Bring to a rolling boil over med-high heat, stirring constantly for about 20 or more minutes until jam is at desired thickness (though remember it will thicken up more once the jam cools).
- Ladle into prepared 1/2 pint jars, leaving 1/4" headspace.
- Lid jars and place into boiling canner. Boil jars for 10 minutes.
- Remove jars from boiler and let them cool for 24 hours for a good seal.
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY FREEZER JAM
Capture the essence of strawberries in a sweet, spreadable jam without heating up the kitchen. You may never buy the jarred stuff from the store again.
Provided by My Food and Family
Categories Baking Ingredients
Time P1DT30m
Yield 72 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill 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. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer 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 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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