Cherry Jam Recipe Without Pectin And Low Sugar

CHERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR

Steps:

• Wash, remove stems, and pit cherries. A cherry pitter is highly advised
• Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
• Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
• Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a "sheet" of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
• Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section). Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
• Make 2 pints or 4 eight ounce jelly jars.

CHERRY JAM RECIPE

Steps:

• Prepare Cherries: Remove the stems from the cherries and give them a good rinse. Use a stiff straw to push through each cherry to remove the pit. Chop cherries into large pieces or place them in a blender and blend until desired consistency. Measure out 8 cups of fruit.
• Prepare Apple: Place the skins and core of an apple onto a piece of cheesecloth and tie it into a bundle.
• Cook: Place the cherries, apple bundle, sugar and lemon juice into a heavy saucepan. Boil the mixture, stirring constantly, until thickened. About 20-25 minutes.
• Check for Doneness: While the jam is cooking, place a small glass plate in the freezer. When you are ready to check the jam for doneness, spoon a small amount onto the plate and put it back into the freezer for 2 minutes. Run your finger through the jam. If it stays separated it's ready. If it runs back together, it needs more cooking time.
• How to store: Pour the jam into a container and store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.