Best Sweet Cherry Jam With Spices And Red Wine Recipes

BC Cherry Jam image

Provided by Pepper

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

Sweet Cherry Jam image

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

Spiced Cherry Jam, Small Batch image

Provided by bakedapple42

Categories Cherries

Time 50m

Yield 4-5 4 oz. jars

Number Of Ingredients 8

2 1/2 cups fresh tart red cherries, pitted
1 cup white sugar
1 cup brown sugar
3 tablespoons ball real fruit classic pectin
2 tablespoons lemon juice
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 pinch salt (optional)

Steps:

Pit cherries, then process cherries and their juice in a food processor or chop finely by hand.
Pour cherries and lemon juice into a non-reactive saucepan and bring to a boil, stirring frequently.
Stir in cinnamon, cloves, and salt.
Gradually stir in pectin with a whisk. Bring mixture to a full boil, stirring constantly.
Add in the sugar, stirring to dissolve.
Return to a boil, boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam from top with a slotted spoon.
Pour carefully into 4 oz. jars.
Wipe rims of jars, place lids on and screw bands on just finger tight.
Process sealed jars in a hot water bath canner for 10 minutes to seal.
Place jars onto a dishcloth-covered countertop or cutting board to cool.
Do not move the jars until they are cooled.
After they are cooled, test the seals by pressing the center of lid with your finger. If the lids springs up when you lift your finger, it is NOT sealed. Refrigerate any unsealed jars of jam and use them within a few days. Sealed jars are good stored in a dry place for up to a year.