Fresh Cherry Jamand My Super Duper Secret Tool Recipes

FRESH CHERRY JAM...AND MY SUPER-DUPER SECRET TOOL!

Steps:

• Add cherries, lemon juice and salt to slow cooker; stir gently and let stand for 15 minutes to dissolve the sugar.
• Sprinkle with fruit pectin.
• Cover and cook on low for 2 1/2 hours, stirring twice during cooking.
• Remove lid and turn to high and cook until jam reaches desired consistency. *** Since all crock pots cook differently, be sure to watch closely during this last step to avoid overcooking. Overcooking will make the jam bitter.
• Spoon into small, plastic canning storage containers and refrigerate or freeze for up to 2 months.
• *Original recipe from Food.Com

HOMEMADE CHERRY JAM

Steps:

• Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
• Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
• Heat over high heat while stirring gently until it comes to a complete full boil that doesn't stop even while you stir.
• Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn't stop as you stir.
• Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
• If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

SURE.JELL CHERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)