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Cherry Jam Recipes

Jams

 
Cherry Jam 1
Ingredients:

4 c Sweet cherries
3 c Warmed sugar
Cooking Instructions:
Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat and let stand, covered, for 2 to 3 minutes. Stir and skim if necessary. Pour into sterile jars and seal.
Cherry Jam 2
Ingredients:

6 lbs of cherries
1 lb of red currants
A little water
Sugar to match the weight of the stoned cherries
Cooking Instructions:
Wash and stone the cherries. Weigh the stoned cherries, then measure out an equal quantity of sugar. Put the red currants in a pan with a little water and boil them for half an hour. Remov the currants from the heat and strain the liquid through a jelly bag (a thick tea towel will do as a substitute). Add the juice and the cherries to a preserving pan. Boil until the cherries are soft and tender. Add he sugar and, whilst stirring, slowly bring to the boil. Make sure all the sugar dissolves before you reach boiling point. Keep on a rolling boil until the juice becomes thick and jam like. Skim if necessary, then pour into jars as soon as it reaches setting point.
Cherry Jam 3
Ingredients:

4 cups pitted cherries, chopped in to halves
1 (2-ounce) package powdered pectin
1/4 cup lemon juice
1/4 cup almond flavoring
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
Cooking Instructions:
Place all ingredients, except the sugar into a large jam pan. Bring to a full rolling boil. Add the sugar and stir well whilst keeping the mix boiling. Boil for 10 to 20 minutes until the mix thickens and reaches setting point. Skim mixture to remove surface scum if necessary. Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal well.
Cherry Jam 4
Ingredients:

2 cups cherries, finely chopped
4 cups sugar
1 teaspoon citric acid
1 package powdered pectin
3/4 cup water
Cooking Instructions:
Combine apricots, sugar & critic acid. Let stand 20 minutes, stirring occasionally. Combine pectin & water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust two-piece caps. let stand at room temperature until set, up to 24 hours. Label and freeze.
Cherry Jam 5
Ingredients:

4 Packed cups pitted crushed cherries
1/4 c Water
7 c Sugar
1 Bottle fruit pectin
Cooking Instructions:
Use only fully ripened fruit. Pit cherries. Crush thoroughly, and measure into a large kettle. Add water. Stir until mixture boils. Cover and simmer 15 minutes. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 3 minutes. Remove from fire. Stir in fruit pectin. Sir and skim alternately for just 5 minutes to cool slightly and to prevent floating fruit.
Bing Cherry Jam
Ingredients:

4 cups pitted and chopped bing cherries
1 package powdered pectin
1/4 cup Lemon juice
1/4 cup Almond liqueur
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 ½  cups sugar
Cooking Instructions:
Place all ingredients, except the sugar, into a 4-6 quart kettle, bring the mixture to a boil that cannot be stirred down. Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars, leaving 1/4 inch ( 6 mm) head space. Adjust caps. Process 10 minutes in a boiling water bath canner.
Black Cherry Jam
Ingredients:

4 c Sugar
1 3/4 c Pectin
4 lb Dark sweet cherries
2 tb Kirsch
Cooking Instructions:
In a large pan dissolve the sugar in the apple pectin over low heat, stirring occaisionally to keep the sugar from sticking. Pit the cherries . Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add the pitted cherries. Bring the syrup back to a boil, cook the mixture rapidly for 15 minutes or until the jellying point is reached. Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch. Ladle the jam into warm sterilized jars and seal.
Cherry Freezer Jam
Ingredients:

1 1/2 lb Sweet cherries
2 tb Lemon juice
4 1/4 c Sugar
Sure Jell pectin
3/4 c Water
Cooking Instructions:
Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over high heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks.
Cherry Almond Jam
Ingredients:

1 quart chopped pitted bing cherry
1 package dry pectin
1/4 cup lemon juice
1/4 cup almond liqueur
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
Cooking Instructions:
Combine all the ingredients except sugar in a large saucepan. Bring to a boil, stirring constantly. Add sugar, stirring constantly until sugar is dissolved. Boil for 2 minutes, stirring constantly. Remove from heat. Skin foam. Ladle into clean, hot jars leaving 1/4 inch head space. Seal. Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.
Apple-Cherry Jam
Ingredients:

1 (16 oz) frozen unsweetened pitted tart cherries
1 med. apple, cored & finely chopped
1/4 c. lemon juice
5 c. sugar
1 (3/4 oz.) pkg. powdered pectin
Cooking Instructions:
Finely chopped frozen cherries, reserving juice. In 8 to 10 quart saucepan put chopped fruit (3 cups), juices and apple and lemon juice. Add pectin and mix well. Bring mixture to full rolling boil, stirring often. Boil hard for 1 minute. Remove from heat and quickly skim off foam with metal spoon. Ladle into hot 1/2 pint jars, leave 1/4" top, wipe rims. Boiling water bath 15 minutes (water boils).
Cherry Lime Jam
Ingredients:

1 qt. finely chopped pitted dark sweet cherries
6 1/4 cups sugar
2 T. bottled lemon juice
2 pouches liquid pectin
Zest from 2 limes
Cooking Instructions:
Sort and wash fully ripe cherries, remove any stems and pits. Chop fine. Measure prepared cherries into a kettle. Add sugar, lemon juice and lime zest and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim off foam. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel, adjust two-piece metal canning lids. Process in a boiling water canner.
Cherry and Raspberry Jam
Ingredients:

1 1/2 l Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 l Raspberries
1 l Sugar
A few drops almond extract
Cooking Instructions:
Pit and chop cherries. Add next three ingredients. Bring to boil and cook for 10 minutes, stirring frequently. Add raspberries and sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir and skim for 5 minutes. Pour into hot, sterile jars and seal.
Cherry and Redcurrant Jam
Ingredients:

2 lb dark cherries
1 lb redcurrants
1/4 pt water
3 lb sugar
Cooking Instructions:
Stone cherries, add to pan with currants, simmer until soft. When berries are cooked add sugar, bring to boil and stir continuously. Boil rapidly for 10 mins or until setting point is reached. Put into jars.
 

Jams

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