MORELLO CHERRY JAM RECIPE
This recipe for morello cherry jam uses a jar of morello cherries making it a great alternative if you can get them or they are unavailable because they are out of season.
Provided by Harriet
Categories Desserts
Time 25m
Number Of Ingredients 5
Steps:
- Prepare the cherries• Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.• You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.• Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.• Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.
- Testing the jam• After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after. When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.
- Bottling the Jam• Pour the jam in to a warm sterilized jar leaving about ½ cm (¼ inch) of space from the top.• Use a clean paper towel to wipe away any spills from the rim of the jar.• Screw the lid on while still hot, allow to cool completely.
- Sterilizing the bottles and lids• Wash the bottle and lid with clean soapy water and rinse well.• Place them inside a warm 140°C (280°F) oven for about 20 minutes.• Turn the oven off and leave them in there until you are ready to bottle the jam.
- Storage• Label and date the jar.• This jam can be stored in a cool dry place for a year or more.• Once opened store in the fridge.
Nutrition Facts : ServingSize 1 level teaspoon, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g
MORELLO CHERRY PRESERVES
This is our favorite way of having cherries on hand that can be turned into a bunch of great recipes with minimal effort... sauce, vinaigrette, dessert topping, pastry filling, or a wonderfully simple but amazing glaze. Keep it on hand yourself and find out how many uses you can find for it!
Provided by Rare Affaire
Categories Cherries
Time 35m
Yield 25 oz
Number Of Ingredients 8
Steps:
- Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
- In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
- Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
- Allow to cool to room temperature.
- Store in air-tight jar. (You can process this by canning it for extended storage.).
Nutrition Facts : Calories 43, Sodium 8.3, Carbohydrate 11.2, Fiber 0.4, Sugar 9.8, Protein 0.1
CHERRY JAM
This simple Cherry Jam is made with just 3 ingredients, is soft set and tastes out of this world!
Provided by Camilla Hawkins
Categories Snack
Time 27m
Number Of Ingredients 3
Steps:
- Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
- Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
- Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
- Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
- Bring to a rolling boil and time for 10 minutes.
- Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
- Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
- If not quite ready boil for another couple of minutes at a time and re-test.
- Once ready ladle into hot jars and place lids on immediately.
- Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
- Makes 1.5 standard jars (600 mls).
BLACK CHERRY JAM - CONSERVE METHOD
A delicious easy cherry jam made using the conserve method, so preserving the fruit in its whole form. No need to use jam sugar with added pectin - just add a little lemon juice to help the fruit set. Gluten Free.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 50m
Number Of Ingredients 3
Steps:
- Stone the cherries. This is best done with a cherry stoner. Make sure the stone is removed from each fruit.
- One third of the fruit - about two cups into quarters
- Put in a bowl cover with sugar add lemon juice. Stir. Cover and leave.
- Cook at a rolling boil until setting point of 105C and test by placing a teaspoon onto a frozen plate. If it sets, the jam is ready to be transferred to sterilized jars.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sugar 11 g, ServingSize 1 serving
EASY CHERRY JAM
Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends
Provided by Anna Glover
Categories Condiment
Time 1h15m
Yield Makes 4 x 150g jars
Number Of Ingredients 3
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein
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- Remove the stones from the cherries, (either with one of those nifty cherry stoner gadgets or just a knife). Place the cherries and raspberries into a large bowl. Place a saucer or small plate in the freezer, (sounds odd, but you will need it later!).
- I like my jams smooth and seedless, so at this point I blitzed the fruit to a juicy pulp with a hand blender then passed the fruit puree through a sieve into a large saucepan, discarding the raspberry seeds and little bits of cherry skin. (If you don't mind the seeds and skin in your jam feel free to skip this step!).
- Add the jam sugar to the pan and heat very gently for 5-10 minutes until the sugar has completely dissolved. Then bring to the boil. If you have a thermometer, use it measure when the jam gets to 102°C. At this point place a small dollop onto your cold saucer/plate and leave it to cool slightly. Give it a nudge with your finger - if the surface wrinkles it is set, so remove the jam from the heat immediately. If you don't have a thermometer, start testing after the jam has been boiling for 5-6 minutes and repeat until it wrinkles.
- Leave to cool in the saucepan for 10 minutes or so, then pour into sterilised jam jars, leaving the lids off until the jam is completely cool.
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- 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.
- 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.
- 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.
- 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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