Morello Cherry Preserves Recipes

MORELLO CHERRY JAM RECIPE

Morello Cherry Jam Recipe image

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

Time 25m

Number Of Ingredients 5

Ingredients

1 x 680 gram (23 oz) bottle morello cherries (drained, reserve the juice)
¼ cup cherry juice (use reserved juice)
250 grams (1 cup) white granulated sugar
3 tablespoons lemon or lime juice
3 strips lemon or lime peel (optional)

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

Morello Cherry Preserves image

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

Ingredients

1 (12 ounce) jar morello cherries, drained and juice reserved (available at Trader Joe's)
1/2 cup cherry juice (from the jar)
1 cup sugar
2 tablespoons lemon juice
1 lemon, zest of
1 tablespoon kirschwasser (cherry brandy or plum liqueur can be substituted)
0.5 (1 3/4 ounce) package dry pectin
1 pinch salt

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

MORELLO CHERRY SAUCE

Morello Cherry Sauce image

Found this recipe from the cook and the chef. This sauce is great served over vanilla or a rich chocolate ice cream. I think this would go well over pancakes also. I have added brandy to the original recipe, so you can leave brandy out if prefered.

Provided by Tisme

Categories Dessert

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

500 m water
1/2 cup sugar
90 g morello cherries, pitted amd drained
1 lemon, zest of
1 small piece cinnamon
2 teaspoons lemon juice
1 teaspoon brandy

Steps:

Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
Remove cherry mix from the heat when syrupy and thick enough.
Add lemon juice and brandy.
Allow mix to cool, and keep until ready to serve.
Serve over your favourite icecream.

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