SWEET CHERRY JAM WITH SPICES AND RED WINE
Regular cherry jam I find quite boring, but I also don't like my jam too spicy. The spice bag method works great, because it only adds a hint of spice to the jam.
Provided by FrauHolle
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Inspect 6 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.
- Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
- Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into 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.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 24.6 g
SURE.JELL CHERRY JAM
Bring together sweet cherries, sugar, lemon juice and fruit pectin in this scrumptious SURE.JELL Cherry Jam. Follow this simple, jamtastic recipe today!
Provided by My Food and Family
Categories Home
Time 45m
Yield 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. 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.)
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
SWEET CHERRY JAM
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
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
SWEET CHERRY JAM WITH SPICES AND RED WINE
Regular cherry jam I find quite boring, but I also don't like my jam too spicy. The spice bag method works great, because it only adds a hint of spice to the jam.
Provided by FrauHolle
Categories Jams and Jellies
Time P1DT8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Inspect 6 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.
- Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
- Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into 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.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 24.6 g
SPICED CHERRY JAM
Inspired by an Alton brown recipe for blueberry jam, the spices in this jam elevate the flavor to new heights. A very mature taste, but kids like it too. I always make extra batches to use as presents and house gifts.
Provided by TheSlyBear
Categories Breakfast
Time 30m
Yield 6 half-pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cherries in a saucepan over medium-low heat.
- Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar.
- Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil.
- Lower heat and boil gently for five minutes occasionally mashing mixture.
- Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness.
- Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.
Nutrition Facts : Calories 504.5, Fat 0.2, Sodium 9.4, Carbohydrate 129.4, Fiber 2.7, Sugar 123.2, Protein 1.4
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