TRAVERSE CITY CHERRY FREEZER JAM
This recipe was given to me when I was stationed at the parish mother house in Traverse City, Michigan. A lady of the parish gave this to me along with a good supply of various flavors of jams made with jello and fruit. This jam is so easy to make you will want to make it more often to store in your freezer or refrigerator to...
Provided by Pat Duran
Categories Fruit Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- 1. Let cherries and sugar stand overnight, stirring often until you go to bed. In the morning: Pour cherry mixture into a medium heavy bottomed saucepan and bring to a boil and foil for 3 minutes. Add the dry package of jello and mix well; stir in butter. Cook until thick about 1 minute. Pour into hot steril 8 oz. jars. Cover with lids and store in refrigerator when cooled. or store in freezer for storage.
- 2. To make other jams: 4 c. sugar or to taste 5 c. mashed fruit 6 oz. pkg. jello to compliment fruit. Using directions above.
- 3. For 5 c. mashed fruit: For 6 oz. jello flavor: grape-------------------------------------grape peach-------------------------------------peach strawberry--------------------------------strawberry raspberry---------------------------------raspberry mandarin orange---------------------------orange rhubarb-----------------------------------strawberry blueberry---------------------------------berry/lemon
SWEET CHERRY FREEZER JAM
A delicious taste of fresh cherries on your toast, sandwiches or dinner rolls - all year long!
Provided by Chris Scheuer
Categories Jams and Jellies
Time 33m
Number Of Ingredients 5
Steps:
- Start with clean dry plastic containers or glass jars.
- Stem and pit cherries. I love using this cherry pitter. Coarsely chop fruit with a sharp knife or chopper. You can also give a few pulses in the food processor - not too many though, you want chunks of fruit in your jam. Measure exactly 2 cups of cherries into large microwave-safe bowl. Stir in the sugar. Let stand 10 min., stirring occasionally.
- Place bowl in microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to microwave for another minute or two.
- Combine water and pectin in small saucepan and stir till pectin is dissolved. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture along with the lemon juice and stir 3 full minutes.
- Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Nutrition Facts : ServingSize 1 tablespoon, Calories 42 kcal, Carbohydrate 11 g, Sugar 10 g
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