Surejell Cherry Almond Jam Recipes

CHERRY ALMOND JAM

Steps:

• After thawing cherries, drain and set juices aside.
• Finely chop the cherries with a knife and then combine them in a saucepan with the pectin, almond liqueur, and the lemon juice.
• Bring the cherries to a boil, stirring frequently to prevent burning, then add the sugar and return the mixture to a boil. Boil the jam at a hard boil for 1 minute, stirring constantly, and then remove from the heat.
• Dip your ladle and funnel into your boiling water for approximately 1 minute to ensure they are sterile. Next, ladle the jam into warm, sterilized canning jars. Be sure not to touch the insides of the jars and resist the temptation to lick your fingers throughout the process (this part will be difficult). This will ensure that you create a sterile environment within the jars by the time you're done.
• Next, clean the rims of your jars with a paper towel that you dipped into boiling water. If there is jam on the rims of the jars when you place the lid on top, it can compromise the integrity of the seal.
• Now you'll get ready to sterilize your lids in the small saucepan of hot water. You'll want to be careful not to boil the lids, as this can damage the seals (I know, there are so many things to remember when you're canning), so bring the water to a boil first, remove from the heat, and then place the lids inside. Wait 5 minutes before using, so that the heat has time to work it's bacteria-killing magic. Next, remove the lids with the magnetic lid grabber, being sure not to touch the bottoms of the lids, and place them on the jars.
• Finally, place your rings on your jars. Now comes the tricky part - you will screw the ring on until it is just tight, and then go back the other direction about one-eighth of an inch, or a couple of millimeters, loosening the ring a bit. This is very important - don't skip this step! This will allow some air to escape the jars while you're boiling them, and then create a vacuum as they cool, sealing the jars.
• Place the jars into the boiling hot water bath (or large pot) using your jar grabber. Bring the water to a full boil, place the lid on the pot, and set your timer for 10 minutes. I used too small of a pot, because I'm too cheap to buy a larger one, so water spilled all over my stove... I don't recommend doing this.
• After the jars have boiled (or have been "processed") for ten minutes, remove them from the pot using your grabber again and place them upright on some dish towels to cool. You will need to let them rest for 24 hours, so pick a place where they won't be in the way, and won't be a temptation for little hands or curious pets. That said, I do encourage you to crack open a jar early! You will just need to store it in the refrigerator after it has been opened.
• Once 24-hours have elapsed remove all the rings from your jars. This will prevent moisture from forming around the edge of the lid and ensure the integrity of your seal. Your jars are now ready to store in a cool, dark place, such as your pantry or your basement. They will keep for 12 months. Once a jar is open, it will keep in the refrigerator for 1 month. When storing an opened jar, use one of your rings to keep the lid on tight.

SURE.JELL CHERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL CHERRY-ALMOND JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Finely chop or grind cherries; place in 6- or 8-qt. saucepot. Add liqueur and lemon juice; mix well.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CHERRY ALMOND JAM RECIPE {IT'S AMAZING!!!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• In a 6 - 8 quart sauce pot, combine the first four ingredients. Bring to a boil, stirring frequently. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
• Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
• Yields {6} 1/2 pints plus a wee bit extra for snacking.

SOUR CHERRY JAM

Steps:

• Wash, stem, and pit cherries.
• Chop them small pieces.
• Put fruit and sugar in a large saucepan.
• Boil hard for 1 minute.
• Remove from heat and stir in liquid pectin.
• Skin 5 minutes.Add almond extract,.
• Put in jars and seal with hot lids.
• I sometime do a 5 minute hot bath, but not everytime.

SURE.JELL SOUR CHERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 8-qt. stockpot.
• Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that does'n't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL® CHERRY-NUT JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add pecans, lemon zest, lemon juice and almond extract.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CHERRY ALMOND JAM

Steps:

• Combine all the ingredients except sugar in a large saucepan.
• Bring to a boil, stirring constantly.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skin foam.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Seal.
• Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.

SOUR CHERRY AMARETTO JAM

Steps:

• Inspect 5 cup-sized 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.
• Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add 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.
• Remove from heat and stir in amaretto liqueur.
• Ladle sour cherry jam 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 ALMOND PRESERVES

Steps:

• In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot 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 10 minutes. Remove jars and cool.

30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM

Steps:

• Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
• Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

SWEET CHERRY JAM

Steps:

• In a pot, mix cherries, pectin, lemon juice and lemon zest.
• Bring to a boil, stirring constantly.
• Add sugar, stir to combine.
• Bring to a rolling boil for 1 minute.
• Remove from heat, skim foam.
• Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
• Process jars in water bath for your recomended altitude.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

TART CHERRY JAM - COOKED

Steps:

• Follow sure Jell Directions.
• Water Bath Can 15 minutes using regulation jars& new caps.
• Note: put your fingers into the pulp to find any missing seeds before you make jam.
• Follow Sure Jell Instructions for Cooked Jam.
• Please water-bath all Jam for 15 minutes.
• Jam canned this way will be safe& last over 2 years without mold.

CHERRY ALMOND JAM

Steps:

• Finely chop cherries.
• In a large stainless or enamel pot add cherries, liqueur and lemon juice.
• Bring to a boil stirring frequently.
• Add sugar stirring until dissolved.
• Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly.
• Remove from heat and skim.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.