Sweet Cherry Freezer Jam Recipes

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SWEET CHERRY FREEZER JAM



Sweet Cherry Freezer Jam image

A delicious taste of fresh cherries on your toast, sandwiches or dinner rolls - all year long!

Provided by Chris Scheuer

Categories     Jams and Jellies

Time 33m

Number Of Ingredients 5

1½-2 pounds fully ripe red sweet cherries (you'll need 2 cups pitted and chopped cherries)
4¼ cups sugar (measured into separate bowl)
¾ cup water
1 box SURE-JELL Fruit Pectin (1.75-ounces) (see notes above in post)
2 tablespoons fresh lemon juice

Steps:

  • Start with clean dry plastic containers or glass jars.
  • Stem and pit cherries. I love using this cherry pitter. Coarsely chop fruit with a sharp knife or chopper. You can also give a few pulses in the food processor - not too many though, you want chunks of fruit in your jam. Measure exactly 2 cups of cherries into large microwave-safe bowl. Stir in the sugar. Let stand 10 min., stirring occasionally.
  • Place bowl in microwave and cook on high power for 3 minutes. Remove and stir. Most of the sugar should be dissolved. Taste the jam. If it still has a grainy texture, return to microwave for another minute or two.
  • Combine water and pectin in small saucepan and stir till pectin is dissolved. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture along with the lemon juice and stir 3 full minutes.
  • Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and cover with lids right away. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.

Nutrition Facts : ServingSize 1 tablespoon, Calories 42 kcal, Carbohydrate 11 g, Sugar 10 g

SWEET CHERRY JAM



Sweet Cherry Jam image

Make and share this Sweet Cherry Jam recipe from Food.com.

Provided by Coppercloud

Categories     Cherries

Time 43m

Yield 6 Half pint

Number Of Ingredients 5

3 lbs fully ripe dark sweet cherries, pitted (4 cups)
1 (1 3/4 ounce) packet powdered fruit pectin
1 teaspoon lemon zest
1/4 cup lemon juice
5 cups sugar

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.

Nutrition Facts : Calories 778.9, Fat 0.3, SaturatedFat 0.1, Sodium 20.7, Carbohydrate 201.6, Fiber 4.2, Sugar 189.9, Protein 1.8

CHERRY FREEZER JAM RECIPE



Cherry Freezer Jam Recipe image

This easy recipe for cherry freezer jam is made in minutes and has the most wonderful flavor and texture.

Provided by Linda Larsen

Categories     Breakfast     Brunch     Condiment

Time 40m

Yield 12

Number Of Ingredients 6

3 cups bing cherries (chopped)
1/2 cup raspberries
2 tablespoons lime juice
1 3/4 cups sugar
1/2 cup water
1 (1.5-ounce) package no-cook freezer jam pectin

Steps:

  • Place six (250 mL) freezer-safe mason jars in the dishwasher and run through the wash cycle to sanitize. Leave the jars in the dishwasher until you're ready to fill them.
  • Place the cherries and raspberries in a large bowl; mash with a potato masher or a large fork. Add the lime juice and water and stir.
  • In a medium bowl, combine the sugar and pectin; stir well with a wire whisk to make sure the pectin is evenly distributed. Stir the sugar mixture into the fruit mixture; stir constantly for 3 minutes.
  • Ladle the jam into each jar leaving about 1/2" of headspace. Wipe the tops of the jars with a damp cloth and place the lids on the jars; fasten securely. Let the filled jars stand at room temperature for one hour.
  • Label the jars and refrigerate for 3 to 5 days until the jam sets. Then you can freeze them up to one year.
  • When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; We do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before we want to use the jam.

Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Fat 0 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

BC CHERRY JAM



BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

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.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

HOMEMADE SURE.JELL CHERRY FREEZER JAM



Homemade SURE.JELL Cherry Freezer Jam image

Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each

Number Of Ingredients 5

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sweet cherries)
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse 5 clean 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. Add lemon juice; mix well. 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 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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

GROUND CHERRY FREEZER JAM



Ground Cherry Freezer Jam image

Easy ground cherry freezer jam. This recipe is easily doubled.

Provided by mnick07

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 16

Number Of Ingredients 5

2 cups husked and pitted ground cherries
2 cups white sugar
1 lemon, zested, or to taste
1 ½ teaspoons lemon juice
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

Steps:

  • Place ground cherries in a food processor; pulse until coarsely chopped. Transfer to a large saucepan.
  • Stir sugar, lemon zest, and lemon juice into the cherries. Bring to a boil; cook, stirring occasionally, until ground cherries soften, about 15 minutes. Add lemon gelatin; stir until dissolved. Skim any foam off the top of the jam with a slotted spoon.
  • Pour jam into two 8-ounce freezer-safe containers. Let stand until thickened and set, about 30 minutes. Transfer to the freezer.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 31.6 g, Fat 0.1 g, Protein 0.8 g, Sodium 28.7 mg, Sugar 29.5 g

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

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.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM



30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam image

Enjoy ripened sour cherries year-round with this sour cherry freezer jam! You'll love this 30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield 80 servings, 1 Tbsp. each

Number Of Ingredients 4

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sour cherries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

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.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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5/5 (1)
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Category Breakfast
Calories 91 per serving
  • Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 5 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.
  • In a very large bowl, combine chopped cherries, lime juice, lime zest, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.
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  • Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.


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