Sweet Cherry Jam Recipe

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 …

Rating: 4.7/5(22)
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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Small Batch Sweet Cherry Jam Recipe Without Pectin

WebJul 28, 2020 · Step 2: Soften the cherries with a bit of water in a Dutch oven with the lid on. Step 3: Add the sugar, grated apple, and lemon juice to …

1. Sterilize canning jars by placing them in a boiling water bath (I do this in my canning pot) for ten minutes. Keep them warm in the water until ready to use. Place the lids in a heatproof bowl and ladle a few spoonfuls of boiling water on top. Keep them warm in the bowl until ready to use.
2. Add the cherries and water to a large, heavy-bottomed, wide-mouth pot with a lid. Cover and cook on medium heat, stirring occassionally, until the cherries start to soften, about 10 minutes.
3. Using a jar lifter, carefully remove the jars from the hot water canning bath and place them upright on a towel. Remove the lids from the bowl of water and pat them dry.

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Best Cherry Jam without Pectin (3 Ingredients) Veena …

WebJul 16, 2017 · Pour the jam into warm sterilized jars, leaving 1/4-inch headspace from the top. Use a clean, sterilized knife or spatula to move …

1. Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
2. Wash drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.Pro tip - Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
3. In a heavy bottom pan, combine the cherries, sugar, salt, and lemon juice.Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
4. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.

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