Sweet Cherry Jam Recipe

Low Sugar Cherry Jam Recipe Grow a Good Life

WEBJul 29, 2017 · Simmer on low heat until the cherries soften and release their liquid, about 5 minutes. Crush gently with a potato masher or the …

Rating: 4/5(1)
1. Wash your jars, lids, and canning tools in warm, soapy water. Rinse thoroughly to remove all suds.
2. Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well. Store extra in the refrigerator for other canning sessions.
3. Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel.

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Sweet Cherry Freezer Jam The Café Sucre Farine

WEBJul 13, 2017 · 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 …

1. Start with clean dry plastic containers or glass jars.
2. 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.
3. 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.
4. 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.

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Easy Sweet Cherry Jam in 30 Minutes (No Pectin Recipe!)

WEBAug 28, 2023 · Dice cherries and add to a small, deep saucepan over medium heat along with sugar. Stir cherries and sugar until sugar …

1. Place a small plate in the freezer. Chop cherries then add them plus the sugar to a small deep pot over medium heat.
2. Stir well then allow to come to a boil. Continue to cook, stirring regularly until the jam starts to thicken. It took about 25 minutes total for my batch of jam but cooking times may vary so use the next step to be sure.
3. Check for readiness by removing the plate from the freezer and placing a small bit of jam on it. Turn the plate sideways and if the jam slides down slowly, it's ready. If is slides down quickly, it needs to cook longer and if it does not slide or does so very slowly, it's overdone. Note: It's still usable. It will just be harder to spread.
4. Spoon jam into a glass jar or other sealable container and allow to cool. Store in the fridge. Should keep up to two weeks.

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