CHERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR
Here's my favorite old-fashioned cherry jam recipe that's high on taste but low on sugar and doesn't use store-bought pectin! Can it or toss it in the freezer for freezer jam (or see our pectin option in the notes below if you're in a hurry!). No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.
Provided by MelissaKNorris
Categories Condiment
Time 50m
Number Of Ingredients 3
Steps:
- Wash, remove stems, and pit cherries. A cherry pitter is highly advised
- Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
- Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
- Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a "sheet" of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
- Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section). Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
- Make 2 pints or 4 eight ounce jelly jars.
Nutrition Facts : ServingSize 2 Tbs, Calories 75 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 2 g
CHUNKY PLUM JAM RECIPE
Chunky plum jam recipe is delicious. It is the easiest method to make it in the home instantly. Hereafter, no need to buy jams in the shop; you can make it at home, jams without any preservatives, we are making it with fresh fruits.
Provided by Bhuvana Devi
Categories Condiment
Time 40m
Number Of Ingredients 4
Steps:
- If you want little chunky jam, chop, remove the seeds from the plum fruit and use it.
- If you want a smooth jam removes the seeds and blend well into a Smooth paste using the blender and use it.
- Canning jar and lid are to be sterilized with boiling water by covering with a lid for at least 15 minutes. Turn off the flame and leave it for 1 hour. Then, Drain the water well and leave it for a whole night, without disturbing it.
- Wash, clean, chop the plum into small pieces, remove the pulp.
- Turn on the flame to heat a wide Pan, Add the chopped plum fruit and 1 cup of sugar sauté well in low flame.
- Now the sugar melts and add 2 tbsp of water and bring it to boil. Stir in between a minute.
- Smash the plum fruit using a beater or with a spoon.
- Add lemon juice, cinnamon and mix well, until the jam comes to a spreadable consistency
- Turn off the flame. Let it cool, keep it aside, and continue canning.
- You can refrigerate it and use it for 3 months. Serve the Chunky plum jam recipe with a fresh bread slice is simple yet delicious!
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.
CHUNKY PLUM AND CINNAMON JAM
This luxury jam has a Christmassy feel to it but not so much so that you couldn't enjoy it year round. There aren't many fruits that I prefer cooked, but this is one of them and its great spread on buttered toast. If you don't like cinnamon then by all means leave it out but it does complement the plum flavour without taking over. Jam making is easy and fun so have a go. . .
Provided by robd16
Categories Plums
Time 20m
Yield 3 jars of jam
Number Of Ingredients 5
Steps:
- Cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.
- The amount of sugar you need depends on how bulky your plums are.
- Pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.
- Add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.
- Boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. Reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. If it jellifies when cold it is ready. If not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.
- Take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.
- You can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.
Nutrition Facts : Calories 768.4, Fat 0.7, Sodium 0.1, Carbohydrate 197.5, Fiber 3.7, Sugar 192.9, Protein 1.9
SMALL BATCH REFRIGERATOR JAM
This recipe is for a small batch of refrigerator jam. The process is easy, quick, versatile for any fruit or flavor combination, and is made without pectin. Use this base recipe to make strawberry, raspberry, blueberry, blackberry, peach, or numerous other flavor combinations of jam!
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Prep the fruit by washing it and removing any stems or peels if applicable. Roughly chop the fruit up into large chunks. Raspberries, blackberries, and blueberries can all remain whole.
- In a saucepan (at least 2 quarts in size) combine all of the ingredients and heat over medium heat. Mash the fruit and sugar with a potato masher or a fork. It does not need to be completely mashed, depending on how chunky you like your jam.
- Bring the mixture to a boil and cook over medium heat, stirring occasionally, for about 20 minutes, or until the juices thicken. It will become much more thick as the jam cools. If this is your first time making this and you are a little unsure if your jam is cooked enough to set, spoon a little bit of jam onto a saucer and place it in the freezer for about 2 minutes, or until it is cold. Touch the jam and if it has a gelatinous jammy consistency it is ready. If not, continue cooking.
- Cool completely then store in an airtight container or jar in the refrigerator for up to 3 weeks or in the freezer for up to 4 months. When freezing, be sure to leave enough room at the top of the container to allow the jam to expand when frozen.
EASY PLUM JAM
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
Provided by Jane Hornby
Categories Condiment, Snack
Time 1h
Yield Makes 3 x 450ml jars
Number Of Ingredients 6
Steps:
- Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
- Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
- Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
QUICK CHUNKY PLUM AND CHERRY JAM
Categories Condiment/Spread Fruit Breakfast Brunch Cherry Plum Summer Bon Appétit
Number Of Ingredients 4
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 "
A romantic sweet way to kick up breakfast or dessert by adding this fresh picked plums, preserved with cherries and vanilla sugar. Oh YUM! I used Ball Jam & Jelly Maker but you can also make stove top. Same ingredients just follow pectin package directions.
Provided by Rita1652
Categories Cherries
Time 1h10m
Yield 6 1/2 pints
Number Of Ingredients 6
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. ;).
Nutrition Facts : Calories 131.9, Fat 1, SaturatedFat 0.4, Cholesterol 1.7, Sodium 20.9, Carbohydrate 32.3, Fiber 3.3, Sugar 22.9, Protein 1.4
PLUM & RASPBERRY JAM
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by James Martin
Categories Condiment, Snack
Time 45m
Yield Makes 1 large or 3 small jars
Number Of Ingredients 4
Steps:
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
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- Put plums and water in saucepan and cook on medium heat for about 10 minutes, until plums are tender and their color has changed from blue-purple to a deeper red. Whisk in the sugar and let it dissolve without boiling. Keep cooking on medium for 5 minutes and stir occasionally.
- Increase the heat to medium-high, bring mixture to a boil and add the lemon. Keep cooking until the plums start falling apart, about 10 minutes and as they do, mash them with a potato/fruit masher.
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- If you aren't planning on using temperature to know when the jam is ready to pour, then place a small saucer in the freezer.
- Wash and rinse a clean pint jar (do not dry) and place in microwave for 2 minutes. Let cool before handling.
- *(Optional) Using an immersion blender, pulse about 4 to 5 times. If you don't have an immersion blender, transfer chopped cherries to a regular blender and pulse 3 to 4 times. Do NOT pureé the cherries.
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