Small Batch Cherry Plum Jam Recipes
SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM
A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h35m
Yield 24
Number Of Ingredients 10
Steps:
- Inspect 2 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.
- Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
- Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
- Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 102 mg, Sugar 8.7 g
SMALL BATCH CHERRY PLUM JAM
Steps:
- Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
- Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
- Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
- Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
- Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
- Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
- When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
- Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
- When jars are cool enough to handle, remove rings and check seals.
- Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.
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- Wash jars and lids in hot soapy water. Rinse. Fill a large-sized pot about two-thirds full of hot tap water. Place the jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars, adding more, if necessary. Cover, bring to a boil, and boil gently for 10 minutes. Turn off heat and leave the jars in the hot water to have ready to fill once the jam finishes cooking.
- Fill the canner about half full of hot tap water. Cover and bring to a boil to have it ready for processing of the filled jars.
- While the jars are sterilizing and the water in the canner is heating, begin making the jam by washing cherries well, removing pits, and cutting each cherry into 3 - 4 pieces. Place cherries, sugar, lemon juice, butter, and salt in small stockpot over medium heat. Stir continuously until sugar is dissolved. Bring to a boil over medium-high heat. Lower heat to maintain a steady gentle boil, stirring often until mixture reads 220°F, sustained, on a candy thermometer (See Note 1 below for alternative testing method of jam’s setting point). Remove stockpot from heat and, using a spoon, skim off and discard any residual foam. Stir in almond extract.
- Use jar lifter tongs to carefully remove two half pints and the quarter pint hot sterilized jars from the water, one at a time, emptying the water from the jars back into the pot. Drain jars well.
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