Mulberry And Cherry Jam Recipes
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
EASY-TO-MAKE RECIPE FOR HOMEMADE MULBERRY JAM
Mulberries may be a nuisance in the backyard, but they make a great jam. This easy recipe uses fresh or frozen mulberries to make a tasty jam.
Provided by Leda Meredith
Categories Jam / Jelly
Time 45m
Yield 32
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sterilize the canning jars in boiling water.
- While the jars are sterilizing, put the mulberries, sugar, and lemon juice into a large, nonreactive pot . (Do not use aluminum or nonenameled cast iron as these can create off colors and flavors in your jam; stainless stee l or enameled cast iron are fine.)
- Bring the mixture to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve.
- Once the mixture has come to a full boil and the sugar is completely dissolved, add the pinch (a couple of scrapes on a grater) of freshly ground nutmeg.
- Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat.
- Skim off any foam that may have formed on the surface of the jam .
- Ladle the jam into the sterilized canning jars , leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean damp cloth or paper towel.
- Secure the canning lids, and process in a boiling water bath for 5 minutes.
- Remove the jars from the water bath using a jar lifter or tongs. Set on a cooling rack or towels 1-inch apart. Let cool completely without disruption for 12 to 14 hours. The lids will pop or ping as they seal.
- Test the seal by pressing down on the center of the lid; it should feel solid. If you remove the ring, the lid should not come off. Any jars that fail should be refrigerated and eaten right away or, if it has been less than 24 hours since canning, reprocessed with a new lid (and jar, if necessary).
- Store in a dark, cool place for up to 1 year. Enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 40 g, Fat 0 g, ServingSize 5 Half-Pints (32 Servings), UnsaturatedFat 0 g
CHERRY-RASPBERRY JAM
When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin
Provided by Taste of Home
Time 25m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine cherries and raspberries; stir in pectin. 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 eight hot sterilized half-pint jars, leaving 1/4-in. headspace. 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.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY-BERRY JAM
I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.
Provided by AnnaLena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
- Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 23.4 g
MULBERRY AND CHERRY JAM
Make and share this Mulberry and Cherry Jam recipe from Food.com.
Provided by Dienia B.
Categories Cherries
Time 50m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Cook mulberries, cherries, and sugar for 20 minutes.
- Pour in sterile jars.
- Seal.
Nutrition Facts : Calories 1269.7, Fat 0.7, SaturatedFat 0.1, Sodium 17, Carbohydrate 326, Fiber 4, Sugar 320.6, Protein 2.8
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- Wash mulberries; wash and pit cherries. You can use any color of cherry but dark cherries will make a naturally dark purple jam. FYI, I don't bother to remove the tiny stems of the mulberries since they don't alter the jam any. You can remove them, if you'd like, though.
- Add the cherries and mulberries to a large pot and cover them with the sugar. Add the lemon juice and mash the mixture. Allow the mixture to sit for about ten minutes.
- Bring the jam to a low boil over medium-high heat, stirring constantly to prevent scorching. Cook down until the jam reduces and thickens. OR, bring to a rolling boil over high heat and add the pectin according to the directions on the packet. Cherries are a medium pectin fruit so you may not need pectin unless you want to add juice to your jam recipe. If you do want to add juice, just check the notes section for a link to a mulberry recipe jam recipe from The National Center for Home Food Preservation.
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