SOUR CHERRY CONSERVE
This fruit spread comes together quickly, unlike many jams and jellies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine cherries, sugar, lemon juice, and 2 cups water; bring to a boil over high heat.
- Reduce heat; cook until syrup has thickened slightly, about 35 minutes. Remove from heat, transfer to a container; let cool completely before placing in refrigerator.
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
SOUR-CHERRY PRESERVES
Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and stir them into yogurt or vanilla ice cream for a splash of summer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 9h40m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- In a nonreactive bowl, combine all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day.
- Remove from refrigerator and let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month or try canning with our helpful instructions.
SOUR CHERRY PRESERVES
Tart fruit makes wonderful jam to enjoy all year long.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 half-pint jars
Number Of Ingredients 3
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the three jars on the rack, and add the lids; it is not necessary to add the screw bands. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring the water to a simmer (180 degrees), and simmer the lids and jars 10 minutes or until you're ready to fill them. Place 4 small plates in the freezer.
- In a medium stockpot, combine sour cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in one-third of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add sugar in two more batches, stirring each batch until sugar has dissolved.
- Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in the mixture, and cook, stirring frequently, until the temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
- With the temperature at 220 degrees. perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to the freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook two or three minutes more, and repeat the gel test.
- Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe rim with a clean damp towel. Using tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand the filled jar in simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring the water to a boil. Process jars in the boiling water for 10 minutes. Using the canning tongs, transfer the jars to a wire rack to cool completely. Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that indicates a vacuum seal. Store jam in a cool, dark place up to 1 year.
- Use only two cups sugar, and add one cup of juice from the thawed cherries in step two.
SOUR CHERRY WALNUT CONSERVE
Make and share this Sour Cherry Walnut Conserve recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 1h20m
Yield 7 8 ounce jars
Number Of Ingredients 8
Steps:
- Prepare canner, jars and lids.
- Wash oranges and lemons well, dry.
- Zest all three oranges and 1 lemon.
- Cut oranges and lemons in half, remove seeds.
- Scoop out pulp and place in a large stainless steel saucepan.
- Add zest, cherries with any juice, apples and water.
- Bring to a boil over medium high heat stirring constantly.
- Reduce heat and boil gently stirring frequently until cherries are soft, around 10 minutes.
- Add sugar and stir until dissolved.
- Return to a gentle boil, stirring frequently until mixture thickens, around 35 to 40 minutes.
- Remove from heat.
- Stir in walnuts and liqueur.
- Over medium high heat return to a boil.
- Boil hard for 4 minutes.
- Remove from heat and test gel.
- If gel stage has been reached skim off foam.
- If gel stage HAS NOT been reached return to heat and boil an additional 4 minutes~re-test.
- Ladle hot conserve into hot jars leaving 1/4 inch head space.
- Remove bubbles, wipe rims, adjust lids and screw down ring to finger tight.
- Place jars in boiling water bath canner.
- Process for 10 minutes.
- Remove canner lid.
- Let jars stand 5 minutes.
- Remove jars, cool and store.
Nutrition Facts : Calories 578.6, Fat 8.8, SaturatedFat 0.9, Sodium 5.8, Carbohydrate 131.7, Fiber 7, Sugar 118.6, Protein 4.2
CHERRY CONSERVE
Make and share this Cherry Conserve recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 1h10m
Yield 4 pints
Number Of Ingredients 6
Steps:
- Wash and pit cherries; wash, thinly slice and seed the orange.
- Put cherries and orange slices into preserving kettle and add the lemon juice and sugar.
- Cook the mixture, uncovered, about 45 minutes, stirring frequently until it is thick and transparent.
- Remove from stove.
- Skim off the foam with a metal spoon, then add the nuts and the raisins and cook another 10 minutes.
- Ladle into hot sterilized jars and seal immediately.
More about "sour cherry conserve food"
SOUR CHERRY & ROSEMARY CONSERVES - IN JENNIE'S KITCHEN
From injennieskitchen.com
Servings 1Total Time 1 hr 52 minsEstimated Reading Time 4 mins
APPLE-SOUR CHERRY CONSERVE - BETTER HOMES & GARDENS
From bhg.com
SOUR CHERRY PRESERVES WITH BOURBON – FOOD IN JARS
From foodinjars.com
SOUR CHERRIES - GARDENING AT USASK - COLLEGE OF …
From gardening.usask.ca
9 INGREDIENTS CHEF ANDREW ZIMMERN CAN'T LIVE WITHOUT DURING
From myrecipes.com
HOW TO CAN SOUR CHERRIES - FOOD PRESERVATION - YOUTUBE
From youtube.com
HANDMADE SOUR CHERRY PRESERVE – GRECIAN PURVEYOR
From grecianpurveyor.com
SOUR CHERRY CONSERVE CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
CHERRY RASPBERRY CONSERVE RECIPE - FOOD.COM
From food.com
AMERICAN SPOON SOUR CHERRY PRESERVES - ZINGERMAN'S
From zingermans.com
SOUR CHERRY-ALMOND CONSERVE | MIDWEST LIVING
From midwestliving.com
SOUR CHERRY CONSERVE - TRIEDANDTRUEKITCHEN
From triedandtruekitchen.com
PUCKER UP! ALL ABOUT SOUR CHERRIES | CANADIAN LIVING
From canadianliving.com
SOUR CHERRIES JAR RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SOUR CHERRY CONSERVE – VINTAGE RECIPE « RECIPECURIO.COM
From recipecurio.com
THE HIDDEN COMPLEXITY OF THE MONTMORENCY TART CHERRY GENOME
From msutoday.msu.edu
SOUR CHERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love