Strawberry And Cherry Jam Recipes

STRAWBERRY AND CHERRY JAM

Steps:

• Rinse, dry, hull and chop strawberries. Rinse and halve cherries. Peel apple and grate finely. Mix everything with vanilla seeds in a saucepan, add sugar, let stand covered for about 2 hours.
• Bring to a boil while stirring and let cook ,bubbling, for 4 minutes. Stir in liqueur. Mix well. Pour into prepared preserving jars and seal well. Serve as needed.

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

GUEST POST: CHERRY STRAWBERRY JAM BY LISA OF AUTHENTIC SUBURBAN GOURMET

Steps:

• In a large non-reactive pan add the strawberries, cherries and sugar. Cover and let stand at room temperature for 1 to 2 hours.Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer.Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn't, continue to cook for a few minutes longer and retest.Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids.Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

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.

STRAWBERRY AND RAINIER CHERRY JAM

Steps:

• Thaw out frozen strawberries. Clean and pit cherries.
• Blend strawberries and cherries in a food processor.
• Pour mixture and lemon juice in 6-8 qt saucepan. Whisk in fruit pectin and sugar. Bring to a rolling boil over med-high heat, stirring constantly for about 20 or more minutes until jam is at desired thickness (though remember it will thicken up more once the jam cools).
• Ladle into prepared 1/2 pint jars, leaving 1/4" headspace.
• Lid jars and place into boiling canner. Boil jars for 10 minutes.
• Remove jars from boiler and let them cool for 24 hours for a good seal.

CHERRY-BERRY JAM

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.

CHERRY-RASPBERRY JAM

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.

STRAWBERRY GUAVA JAM

Steps:

• Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
• Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
• Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
• Cook gently until guavas are tender, about 30 minutes.
• Add lemon and sugar.
• Stir the mixture until the sugar has dissolved.
• After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
• Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
• Pour into sterilized jars, seal and use safe canning methodology.