SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CHERRY FREEZER JAM
The fact that this luscious SURE.JELL for Less or No Sugar Needed Recipes - Cherry Freezer Jam is a Healthy Living recipe, too-that's the cherry on top!
Provided by My Food and Family
Categories Home
Time P1D
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and pit cherries. Chop cherries very finely. Measure exactly 5 cups chopped cherries into large bowl.
- Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add cherries; stir 1 min. or until well blended.
- Fill all 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. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SOUR CHERRY JAM
The key to great sour cherry jam? Fully ripened cherries. Try it now in this SURE.JELL for Less or No Sugar Needed Recipes - Sour Cherry Jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 5 cups prepared fruit into 6- or 8-qt. saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. 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 remaining 2-3/4 cups 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.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - SOUR CHERRY JELLY
Sweet, tart and utterly delicious, this sour cherry jelly is just the topper for toast, pound cake or anything else that needs a little fruity flavor.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
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. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit juice 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 remaining 2-1/4 cups 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 5 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.)
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - CONCORD GRAPE JELLY
Toss the store-bought grape jelly-this flavorful spread, made with fresh Concord grapes, is way better. Best part? It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 crush grapes thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups prepared juice into 6- or 8- qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to juice in saucepot; mix well. 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 remaining 3-1/4 cups 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 5 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.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MAYHAW JELLY
Got a bounty of mayhaw berries? Put 'em to good use in this sweet, delicious jelly-that also happens to be a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
- Remove stems and blossom ends from mayhaws; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to juice in saucepot; mix well. 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 remaining 2-3/4 cups 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 5 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.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM
When life hands you strawberries, make this HEALTHY LIVING jam. You'll need a lot of them though-and be sure they're at their ripest and sweetest!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. 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 remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, 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 2-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 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JELLY
Got a bounty of blackberries? Then this sweet, delish jelly could be (and should be!) in your future. Bonus: It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
- Crush berries thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 min. Place three layers of cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. 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 remaining 2-3/4 cups 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 5 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 springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUR CHERRY LAVENDER JELLY
Depending on what type of culinary lavender you use, 1 teaspoon can already give the jelly a pretty intense flavor, so be careful not to add to much.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT15m
Yield 40
Number Of Ingredients 6
Steps:
- Inspect 4 small canning 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 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
- Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, 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 65.4 calories, Carbohydrate 16.8 g, Sodium 3.5 mg, Sugar 16.5 g
SURE.JELL SOUR CHERRY JELLY
Fresh sour cherry juice, sugar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
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 jars.
- Stem and pit cherries. Finely chop or grind fruit. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Stir in pectin. 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. Add extract; stir.
- 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 needed.) Cover; bring water to gentle boil. Process 5 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 springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CHERRY JELLY
Sweet or sour cherries can be used. I used sour because that is what grows on our tree. Got this off the internet and altered it somewhat. No need to pit all those cherries. This one is easy! Time to make does not include time for water to boil in water bath canner.
Provided by kdp4640
Categories Jellies
Time 1h
Yield 7 half pints
Number Of Ingredients 4
Steps:
- TO MAKE JUICE:
- Select fully ripe cherries.
- Softly wash. Remove stems. Do not pit!
- In large pot, crush cherries (I use a potato masher.).
- Add 1 cup water to crushed cherries.
- Bring to a boil over high heat.
- Reduce heat and simmer for 10 minutes.
- Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
- Toss pits, pulp, and peels.
- TO MAKE JELLY:
- Measure 3 1/2 cups juice into large pot.
- Add pectin and stir.
- Place on high heat and stir constantly.
- Bring to a full rolling boil (that can't be stirred down).
- Add sugar, continue stirring and bring to a full rolling boil once more.
- Boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
- Process in hot water bath for 5 minutes.
- Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.
Nutrition Facts : Calories 520.8, Sodium 16.6, Carbohydrate 135, Fiber 0.6, Sugar 128.3
More about "surejell for less or no sugar needed recipes sour cherry jelly"
LIGHT (SOUR) CHERRY JELLY – NO SUGAR NEEDED PECTIN
From bernardin.ca
10 BEST SURE JELL RECIPES IDEAS | JELLY RECIPES, JAM ... - PINTEREST
From pinterest.com
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY …
From pinterest.ca
SHOP CASH SAVER - RECIPES
From shopcashsaver.com
SUGAR FREE CHERRY JELLY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MAKING LOW OR NO SUGAR JAM AND JELLY - PENN STATE EXTENSION
From extension.psu.edu
CHERRY JAM RECIPE - NO CALORIE SWEETENER & SUGAR SUBSTITUTE
From splenda.com
SURE JELL CHERRY JAM RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - FOOD NEWS
From foodnewsnews.com
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CHERRY FREEZER JAM
From plain.recipes
LINDON 10TH WARD RECIPES: SURE.JELL SOUR CHERRY JELLY
From lindon10thwardrecipes.blogspot.com
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - FOOD NEWS
From foodnewsnews.com
LIGHT SOUR CHERRY JAM - NO SUGAR NEEDED PECTIN - BERNARDIN
From bernardin.ca
LOW-SUGAR SOUR CHERRY JAM WITHOUT PECTIN - MOTHER EARTH NEWS
From motherearthnews.com
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES SOUR CHERRY JAM …
From audrey-angelicious-sch-gerr.blogspot.com
CHERRY JAM RECIPE MADE WITHOUT SUGAR (SHELF STABLE AND GOOEY!)
From sugarfreesprinkles.com
JAM EXPERT GIVES ADVICE AFTER SURE-JELL DIRECTIONS MIX-UP
From archive.jsonline.com
SOUR CHERRY JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4 WAYS TO MAKE DELICIOUS SUGAR-FREE JAMS AND JELLIES
From offthegridnews.com
SOUR CHERRY JELLY - SHIFTING ROOTS
From shiftingroots.com
LOW SUGAR SOUR CHERRY JAM - FOOD IN JARS
From foodinjars.com
GENEVA SUPER FOODS - RECIPES
From genevasuperfoods.com
NO SUGAR SURE JELL RECIPES - THERESCIPES.INFO
From therecipes.info
SOUR CHERRY JAM - LIFE IN THE BOAT
From lifeintheboat.com
LOW SUGAR SURE JELL RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES: STRAWBERRY …
From pinterest.co.uk
SURE JELL SUGAR FREE JELLY RECIPES | BRYONT BLOG
From bryont.net
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - CHERRY FREEZER JAM
From pinterest.ca
SURE-JELL LESS SUGAR STRAWBERRY FREEZER JAM
From reallifedinner.com
SUGAR FREE CHERRY JELLY RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SURE JELL NO SUGAR RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love