Sweet Cherry Jam Recipe

Sweet Cherry Jam Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Sweet Cherry Jam Recipe Sweet Cherry Jam Recipe Who can resist homemade cherry jam? Take the time to find perfectly ripe fruit for the best results. Prep : 45 minutes plus preparing jars and lids Cook : 20 minutes plus processing 5 half-pint canning jars and lids 2 pounds dark sweet cherries 5 cups sugar 1/4 cup fresh lemon juice 1 pouch (3 ounces) liquid fruit pectin Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat. Meanwhile, remove pits from cherries; finely chop enough cherries to equal 3 cups. In heavy nonreactive 8-quart saucepot, combine cherries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam. Quickly ladle hot jam into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes five 8-ounce jars. Each tablespoon : About 56 calories, 0g protein, 14g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium. TART CHERRY JAM Prepare as directed but substitute 2 pounds tart cherries for sweet cherries, use only 41/2 cups sugar, and omit lemon juice. Remove pits from cherries and finely chop enough cherries to equal about 21/2 cups. Makes three 8-ounce jars. Each tablespoon : About 98 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium.
Sweet Cherry Jam Recipe

Sweet Cherry Jam Recipe

Who can resist homemade cherry jam? Take the time to find perfectly ripe fruit for the best results. Prep : 45 minutes plus preparing jars and lids Cook : 20 minutes plus processing
  • 5 half-pint canning jars and lids
  • 2 pounds dark sweet cherries
  • 5 cups sugar
  • 1/cup fresh lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin
  1. Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat.
  2. Meanwhile, remove pits from cherries; finely chop enough cherries to equal 3 cups.
  3. In heavy nonreactive 8-quart saucepot, combine cherries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jam into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes five 8-ounce jars.
Each tablespoon : About 56 calories, 0g protein, 14g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.

TART CHERRY JAM

Prepare as directed but substitute 2 pounds tart cherries for sweet cherries, use only 41/2 cups sugar, and omit lemon juice. Remove pits from cherries and finely chop enough cherries to equal about 21/2 cups. Makes three 8-ounce jars. Each tablespoon : About 98 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium. cherry jam recipes easy, cherry jelly or jam, cherry jelly recipe, cherry preserves recipe, easy cherry jam, how to make cherry jam, how to make cherry jam at home, recipe for cherry jam using frozen cherries, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Sweet Cherry Jam Recipe

Article Categories : Canning & Freezing

Sweet Cherry Jam Recipe

Sweet Cherry Jam Recipe

Who can resist homemade cherry jam? Take the time to find perfectly ripe fruit for the best results.

Prep : 45 minutes plus preparing jars and lids
Cook : 20 minutes plus processing

  • 5 half-pint canning jars and lids
  • 2 pounds dark sweet cherries
  • 5 cups sugar
  • 1/cup fresh lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin
  1. Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat.
  2. Meanwhile, remove pits from cherries; finely chop enough cherries to equal 3 cups.
  3. In heavy nonreactive 8-quart saucepot, combine cherries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jam into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes five 8-ounce jars.

Each tablespoon : About 56 calories, 0g protein, 14g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.

TART CHERRY JAM

Prepare as directed but substitute 2 pounds tart cherries for sweet cherries, use only 41/2 cups sugar, and omit lemon juice. Remove pits from cherries and finely chop enough cherries to equal about 21/2 cups. Makes three 8-ounce jars.

Each tablespoon : About 98 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 1mg sodium.